Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology

JAOCS, Journal of the American Oil Chemists' Society

Volumn 76, Issue 3, 1999, Pages 341-348

  Jaswir, Irwandi ^a   Che Man, Yaakob B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACIDS; EXTRACTION; FOOD PROCESSING; ODORS; VEGETABLE OILS;

DEEP-FAT FRYING; PALM OLEIN;

ANTIOXIDANTS;

ROSMARINUS OFFICINALIS; SALVIA; SOLANUM TUBEROSUM;

EID: 0032663747     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-999-0241-x     Document Type: Article

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