Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 319-327

  Nor, Fatihanim Mohd ^a   Mohamed, Suhaila ^a   Idris, Nor Aini ^b   Ismail, Razali ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Accelerated oxidation study; Frying; Palmolein; Pandanus amaryllifolius leaf extract; Sensory evaluation antioxidant

Indexed keywords

FATTY ACID; IODINE; PANDANUS AMARYLLIFOLIUS EXTRACT; PEROXIDE; PLANT EXTRACT; POLYMER; POLYPHENOL; TRIOLEIN; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; DETERIORATION; FOOD INDUSTRY; FRYING; NONHUMAN; OXIDATION; PANDANUS AMARYLLIFOLIUS; PLANT LEAF; SENSORY EVALUATION; TASTE; THERMOSTABILITY;

PANDANUS AMARYLLIFOLIUS;

EID: 42149152034     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.004     Document Type: Article

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