Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

European Journal of Lipid Science and Technology

Volumn 118, Issue 10, 2016, Pages 1495-1506

  Sharayei, Parvin ^a   Farhoosh, Reza ^b  

^a Khorasan Agricultural and Natural Resources Research Center   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Bene kernel oil; Canola oil; Frying stability; Palm olein; Tert butylhydroquinone; Unsaponifiable matter; Virgin olive oil

Indexed keywords

EID: 84958078793     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400344     Document Type: Article

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