Effect of frying on the rheological and chemical properties of palm oil and its blends

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1444-1452

  Siddique, Bazlul Mobin ^a,b   Muhamad, Ida Idayu ^b   Ahmad, Anees ^c   Ayob, Afizah ^d   Ibrahim, Mahamad Hakimi ^a   AK, Mohd Omar ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

^c ALIGARH MUSLIM UNIVERSITY   (India)

^d UNIVERSITY MALAYSIA PERLIS   (Malaysia)

Author keywords

FTIR; Oil blends; Palm olein; Rheology

Indexed keywords

BLENDING; CHEMICAL BONDS; ELASTICITY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PHYSICOCHEMICAL PROPERTIES; RHEOLOGY; STRETCHING; VISCOSITY;

CIS-DOUBLE BONDS; ELASTIC PROPERTIES; FTIR; PALM OLEIN; RHEOLOGICAL EXPERIMENT; RHEOLOGICAL MEASUREMENTS; STRETCHING VIBRATIONS; VISCOUS PROPERTIES;

PALM OIL;

EID: 84924222125     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1124-6     Document Type: Article

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