Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

JAOCS, Journal of the American Oil Chemists' Society

Volumn 76, Issue 3, 1999, Pages 331-339

  Che Man, Y B ^a   Tan, C P ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FOOD PROCESSING; ODORS; OXIDATION; TEXTURES; VEGETABLE OILS;

DEEP-FAT FRYING; PALM OLEIN; RESPONSE SURFACE METHODOLOGY;

ANTIOXIDANTS;

ROSMARINUS OFFICINALIS; SALVIA; SOLANUM TUBEROSUM;

EID: 0344211066     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-999-0240-y     Document Type: Article

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