Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 2, 2009, Pages 141-147

  Mohd Nor, Fatihanim ^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; Antioxidant; Curcuma longa leaves; Frying; Palm olein; Sensory evaluation

Indexed keywords

PETROLEUM REFINING;

ACCELERATED OXIDATION STUDY; ANTIOXIDANT; CURCUMA LONGA LEAVES; FRYING; PALM OLEIN; SENSORY EVALUATION;

OXIDATION;

CURCUMA LONGA;

EID: 58549121399     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1335-6     Document Type: Article

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