Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
In the present work, the influence of microwave power (low-, medium- and high-power settings) and heating time on lipid deterioration produced during the microwave heating of RBD palm olein (RBDPOO) was evaluated. The changes in thermal profiles by differential scanning calorimetry (DSC) were studie...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier Science
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111868/3/111868.pdf http://psasir.upm.edu.my/id/eprint/111868/ https://linkinghub.elsevier.com/retrieve/pii/S1466856402000267 |
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