Use of natural antioxidants in refined palm olein during repeated deep-fat frying

Food Research International

Volumn 33, Issue 6, 2000, Pages 501-508

  Jaswir, Irwandi ^a,b   Che Man, Yaakob B ^a   Kitts, David D ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Constrained mixture design; Deep fat frying; Optimization; Potato chips; Rosemary; Sage

Indexed keywords

CITRIC ACID; FRYING; OLEORESIN; PALM OLEIN; PLANT EXTRACT; POTATO CHIP; ROSEMARY; SAGE; TASTE;

EID: 0033934698     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00075-2     Document Type: Article

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