Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX) value, total pol...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
WFL Publisher
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16019/1/Oxidative%20stability%20of%20virgin%20coconut%20oil%20compared%20with%20RBD%20palm%20olein%20in%20deep.pdf http://psasir.upm.edu.my/id/eprint/16019/ http://world-food.net/oxidative-stability-of-virgin-coconut-oil-compared-with-rbd-palm-olein-in-deep-fat-frying-of-fish-crackers/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
Internet
http://psasir.upm.edu.my/id/eprint/16019/1/Oxidative%20stability%20of%20virgin%20coconut%20oil%20compared%20with%20RBD%20palm%20olein%20in%20deep.pdfhttp://psasir.upm.edu.my/id/eprint/16019/
http://world-food.net/oxidative-stability-of-virgin-coconut-oil-compared-with-rbd-palm-olein-in-deep-fat-frying-of-fish-crackers/