Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
Antioxidants are important inhibitory materials against the oxidative deterioration of food. The present study focused on the effect of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the changes in physico-chemical characteristics of...
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| Main Author: | |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2009
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/13120/1/CIGR-paper.pdf http://irep.iium.edu.my/13120/ https://www.iseki-food.net/node/191 |
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| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English |
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