Evaluation of quality parameters for fresh, used and recycled palm olein-Reference-Cited by-同舟云学术

Evaluation of quality parameters for fresh, used and recycled palm olein

Published:2019-09-26 Issue:15 Volume:99 Page:6989-6997
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Khor Yih Phing¹,Sim Biow Ing¹,Abas Faridah²^ORCID,Lai Oi Ming³^ORCID,Wang Yong⁴,Nehdi Imededdine Arbi⁵,Sbihi Hassen Mohamed⁵,Gewik Mohamed Mossad⁵,Tan Chin Ping¹⁶^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra Malaysia Serdang Selangor Malaysia

2. Department of Food Sciences, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia

3. Department of Bioprocess Technology, Faculty of Biotechnology and Molecular SciencesUniversiti Putra Malaysia Serdang Selangor Malaysia

4. JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and EngineeringJinan University Guangzhou China

5. College of Science, Chemistry DepartmentKing Saud University Riyadh Saudi Arabia

6. School of Biological Science and Food EngineeringChuzhou University Chuzhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9989

Reference28 articles.

1. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying

2. Chemical and physical parameters as quality indicators of used frying fats

3. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review