Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein

Food Research International

Volumn 33, Issue 2, 2000, Pages 75-81

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

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Nutrition and Health   (Canada)

Author keywords

Alkaline contaminant materials; Deep fat frying; Optimization; RBD palm olein; Response surface methodology; Rosemary; Sage

Indexed keywords

ALKALINE; ANTIOXIDANT; CITRIC ACID; CONTAMINANT; FOOD ANALYSIS; OLEORESIN; PALM OLEIN; PLANT EXTRACT; POTATO CHIP; QUALITY CONTROL; ROSMARINUS OFFICINALIS EXTRACT; SAGE EXTRACT; SPECTROMETRY;

EID: 0034050336     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00149-0     Document Type: Article

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