Stability of Silica- and Enzyme-Treated Palm Oil Under Deep Frying Conditions-Reference-Cited by-同舟云学术

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Stability of Silica- and Enzyme-Treated Palm Oil Under Deep Frying Conditions

Published:2015-11-02 Issue:12 Volume:80 Page:C2678-C2685
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Karim Nur Azwani Ab¹,Noor Ahmadilfitri Md¹,Lee Yee-Ying²,Lai Oi-Ming²³

Affiliation:

1. Sime Darby Research Sdn Bhd; R&D Carey Island-Upstream; Carey Island Selangor Malaysia

2. Inst. of Bioscience; Univ. Putra Malaysia; Serdang Malaysia

3. Dept. of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Univ. Putra Malaysia; Serdang Malaysia

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils;Abdulkarim;Food Chem,2007

Cited by 2 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. Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil;Food Control;2021-08

2. Research Highlights;Lipid Technology;2016-02

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