Monitoring the change patterns of physicochemical properties of oil blend as function of storage time

Journal of Food, Agriculture and Environment

Volumn 7, Issue 3-4, 2009, Pages 120-125

  Naghshineh, Mahsa ^a   Ariffin, Abdul Aziz ^a   Ghazali, Hasanah Mohd ^a   Mirhosseini, Hamed ^a   Kuntom, Ainie ^b   Mohammad, Abdulkarim S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Anisidine value; Free fatty acid; Frying oil; Iodine value; Linolenic acid; Melting point; Oil blend; Olive oil; Oxidation; Peroxide value; TOTOX value

Indexed keywords

FATTY ACID; IODINE; LINOLEIC ACID; OIL; OLEIC ACID; OLIVE OIL; PEROXIDE; POLYUNSATURATED FATTY ACID;

ARTICLE; ENVIRONMENTAL TEMPERATURE; MELTING POINT; OXIDATION; PHYSICAL CHEMISTRY; STORAGE; TIME;

EID: 73949152451     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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