A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying-Reference-Cited by-同舟云学术

A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying

Published:2023-08 Issue: Volume:150 Page:109737
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Quek Wei Ping,Ong Yi Hui,Yap Michelle Khai Khun,Lee Yee Ying,Karim Nur Azwani Ab^ORCID,Chan Eng-Seng

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Frying of potato chips in a blend of canola oil and palm olein: Changes in levels of individual fatty acids and tocols;Al-Khusaibi;International Journal of Food Science and Technology,2012

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Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in refined oil – A review;Food Chemistry;2023-12