Optimization of phytochemical antioxidants in RBD palm olein during frying process
Antioxidants are important inhibitory compounds against the oxidative deterioration of food especially in frying oil. In Malaysia, food processing industry using deep fat frying process has become popular nowadays. The repeated use of oils could cause fried foods to have a rather limited shelf li...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book Chapter |
| Language: | English |
| Published: |
IIUM Press
2011
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/20976/1/optimization_of_phytochemical_-_C28.pdf http://irep.iium.edu.my/20976/ http://rms.research.iium.edu.my/bookstore/default.aspx |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|