Use of natural antioxidants in refined palm olein during repeated deep-fat frying
An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidan...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier Science
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115567/1/115567.pdf http://psasir.upm.edu.my/id/eprint/115567/ https://linkinghub.elsevier.com/retrieve/pii/S0963996900000752 |
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