Stabilisation of palm olein by ethanolic garlic (allium sativum l.) extract and tertiary butylhydroquinone (tbhq) in circular frying system
Most of antioxidants (AOX) in palm olein (POo) were removed during the refining process. POo is the major oil used for frying purposes. The quality of POo is decreased due to high temperatures with a prolonged time during the frying operation, therefore, external AOX need to be added for stabilising...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35180/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35180/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35180/ |
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