Performance of palm olein in repeated deep frying and controlled heating processes

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 338-347

  Bansal, Geeta ^a   Zhou, Weibiao ^a   Barlow, Philip J ^a   Lo, Hui Ling ^b   Neo, Fung Leng ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NATIONAL ENVIRONMENT AGENCY   (Singapore)

Author keywords

Colorimetric values; Controlled heating; Frying; High performance size exclusion chromatography; Palm olein; Polymeric triglycerides; Tocopherols; Tocotrienols; Total polar compounds; Viscosity

Indexed keywords

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; BETA TOCOPHEROL; DELTA TOCOPHEROL; GAMMA TOCOPHEROL; LINOLEIC ACID; OLEIC ACID; PALM OIL; PALMITIC ACID; TRIACYLGLYCEROL; TRIOLEIN;

ARTICLE; BLEACHING; CHICKEN; CONTROLLED STUDY; DEEP FRYING; DEODORIZATION; FOOD COLOR; FOOD FREEZING; FOOD PROCESSING; FRYING; HEATING; LIPID COMPOSITION; MOLECULAR STABILITY; OXIDATION; PHYSICAL CHEMISTRY; POTATO; REFRACTION INDEX; VISCOSITY;

EID: 77049103323     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.034     Document Type: Article

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