Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends

Food and Bioprocess Technology

Volumn 4, Issue 1, 2011, Pages 124-135

  Koh, S P ^a   Arifin, N ^a   Tan, C P ^a   Yusoff, M S A ^b   Long, K ^c   Lai, O M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Golden Hope Research Centre Malaysia   (Malaysia)

^c MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

Author keywords

Bleached and deodorized (RBD) palm olein; Deep fat frying; Medium and long chain triacylglycerols (MLCT); Oleoresin sage extracts; Refined; tert Butylhydroquinone (TBHQ)

Indexed keywords

ANTIOXIDANTS; BLEACHING; CLEANING; DETERIORATION; FATTY ACIDS; GLYCEROL; PETROLEUM REFINING; RESINS; VISCOSITY MEASUREMENT;

DEEP FAT FRYING; LONG CHAIN TRIACYLGLYCEROLS; OLEORESIN SAGE EXTRACTS; PALM OLEIN; REFINED; TERT-BUTYLHYDROQUINONE (TBHQ);

PALM OIL;

EID: 78650651587     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0138-y     Document Type: Article

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