Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying durati...
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| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22589/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%203-MCPD%20esters%20and%20glycidyl%20ester%20in%20palm%20olein%20during%20deep-fat%20frying.pdf http://psasir.upm.edu.my/id/eprint/22589/ https://www.sciencedirect.com/science/article/pii/S0956713518305073#! |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
Internet
http://psasir.upm.edu.my/id/eprint/22589/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%203-MCPD%20esters%20and%20glycidyl%20ester%20in%20palm%20olein%20during%20deep-fat%20frying.pdfhttp://psasir.upm.edu.my/id/eprint/22589/
https://www.sciencedirect.com/science/article/pii/S0956713518305073#!