Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep-fat frying
Author:
Affiliation:
1. ; Department of Food Technology; Universiti Putra Malaysia; Serdang 43400 UPM Selangor DE Malaysia
2. ; Food Nutrition and Health, Faculty of Agricultural Sciences; University of British Columbia; V6T 1W5 Vancouver British Columbia Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
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3. Effects of Natural and Synthetic Antioxidants on Changes in Refined, Bleached, and Deodorized Palm Olein During Deep-Fat Frying of Potato Chips;Che Man;J. Am. Oil Chem. Soc.,1999
4. Antioxidative Components of Tanshen (Salvia miltiorrhiza Bung);Zhang;J. Agric. Food Chem.,1990
5. Use Optimization of Natural Antioxidants in Refined, Bleached, and Deodorized Palm Olein During Repeated Deep-Fat Frying Using Response Surface Methodology;Irwandi;J. Am. Oil Chem. Soc.,1999
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