Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact

Nutrients

Volumn 6, Issue 11, 2014, Pages 5051-5060

  Andarwulan, Nuri ^a   Gitapratiwi, Desty ^a   Laillou, Arnaud ^b   Fitriani, Dwi ^a   Hariyadi, Purwiyatno ^a   Moench Pfanner, Regina ^c   Martianto, Drajat ^a  

^a BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^b UNICEF   (United States)

^c GLOBAL ALLIANCE FOR IMPROVED NUTRITION   (Switzerland)

Author keywords

PV; Shelf life; Thermal oxidation; Unbranded bulk palm oil; Vitamin A fortification

Indexed keywords

FATTY ACID; PALM OIL; PEROXIDE; RETINOL; RETINOL PALMITATE; VEGETABLE OIL;

ARTICLE; CONCENTRATION (PARAMETERS); COOKING; DEGRADATION; FOOD ANALYSIS; FOOD FORTIFICATION; FOOD PROCESSING; FOOD QUALITY; HEALTH IMPACT ASSESSMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID PEROXIDATION; OXIDATIVE STRESS; PROTEIN STABILITY; SHELF LIFE; ULTRAVIOLET SPECTROSCOPY; CHEMISTRY; DIET SUPPLEMENTATION; FOOD HANDLING; FOOD PRESERVATION; INDONESIA; PROCEDURES;

FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD, FORTIFIED; INDONESIA; OXIDATIVE STRESS; PLANT OILS; VITAMIN A;

EID: 84913570611     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu6115051     Document Type: Article

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