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Food Chemistry

Volumn 74, Issue 1, 2001, Pages 21-33

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

(6) Chu, B S a Ghazali, H M a Lai, O M a Che Man, Y B a Yusof, S a Yusoff, M S A b

a UNIVERSITY PUTRA MALAYSIA (Malaysia)

b Palm Oil Research Institute of Malaysia (Malaysia)

Author keywords

Banana chips; Palm kernel olein; Palm stearin; Transesterified

Indexed keywords

PALM OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL LIPASE; TRIOLEIN; TRISTEARIN;

ARTICLE; DEEP-FAT FRYING; FOOD PROCESSING; FRUIT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID ANALYSIS; LIPID OXIDATION; POLYMERIZATION; STORAGE; TECHNIQUE; TEMPERATURE;

EID: 0034991380 PISSN: 03088146 EISSN: None Source Type: Journal
DOI: 10.1016/S0308-8146(00)00334-4 Document Type: Article

Times cited : (14)

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