Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology

被引：0

作者：

Jaswir, Irwandi ^{[1
]}

Che Man, Yaakob B. ^{[1
]}

机构：

[1] Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia

来源：

JAOCS, Journal of the American Oil Chemists' Society | 1999年 / 76卷 / 03期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：341 / 348

共 50 条

[1] Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
Jaswir, I
Man, YBC
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (03) : 341 - 348
[2] Use of natural antioxidants in refined palm olein during repeated deep-fat frying
Jaswir, I
Man, YBC
Kitts, DD
FOOD RESEARCH INTERNATIONAL, 2000, 33 (06) : 501 - 508
[3] Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
Che Man, Y.B.
Tan, C.P.
JAOCS, Journal of the American Oil Chemists' Society, 1999, 76 (03): : 331 - 339
[4] Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
Man, YBC
Tan, CP
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (03) : 331 - 339
[5] Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
Man, YBC
Jaswir, I
FOOD CHEMISTRY, 2000, 69 (03) : 301 - 307
[6] The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying
Jurid, Lailatul Syema
Zubairi, Saiful Irwan
Kasim, Zalifah Mohd
Ab Kadir, Ili Afiqa
ARABIAN JOURNAL OF CHEMISTRY, 2020, 13 (07) : 6149 - 6160
[7] Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying
Man, YBC
Ammawath, W
Rahman, RA
Yusof, S
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2003, 83 (05) : 395 - 401
[8] Quality changes of refined-bleached-deodorized (RBD) palm olein, soybean oil and their blends during deep-fat frying
Man, YBC
Liu, JL
Jamilah, B
Rahman, RA
JOURNAL OF FOOD LIPIDS, 1999, 6 (03) : 181 - 193
[9] The effects of TBHQ and α-tocopherol on quality characteristics of refined-bleached and deodorized palm olein (RBDPO) during deep-fat frying
Man, YBC
Jialong, L
Liu, JL
JOURNAL OF FOOD LIPIDS, 1999, 6 (02) : 117 - 129
[10] Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep-fat frying
Jaswir, I
Man, YBC
Kitts, DD
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2000, 77 (11) : 1161 - 1168

← 1 2 3 4 5 →