Comparative study of stability measurements for two frying oils: Soybean oil and refined palm oil

Advance Journal of Food Science and Technology

Volumn 2, Issue 1, 2010, Pages 22-27

  Pambou Tobi, N P ^a   Nzikou, J M ^a,c   Matos, L ^a   Ndangui, C B ^a   Kimbonguila, A ^a   Abena, A A ^b   Silou, Th ^c   Scher, J ^d   Desobry, S ^d  

^a ENSP UMNG   (Congo)

^b UNIVERSITÉ MARIEN NGOUABI   (Congo)

^c Centre IRD   (Congo)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

DSC; Oxidative; Palm oil; Polar compounds; Soybean oil; Specific extension and viscosity

Indexed keywords

DSC; OXIDATIVE; PALM OIL; POLAR COMPOUNDS; SOYBEAN OIL; SPECIFIC EXTENSION AND VISCOSITY;

DIFFERENTIAL SCANNING CALORIMETRY; ESTERS; GAS CHROMATOGRAPHY; LINOLEIC ACID; REFINING; VEGETABLE OILS; VISCOSITY;

PETROLEUM REFINING;

GLYCINE MAX;

EID: 79953118410     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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