Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

The extents of the oxidation and polymerization processes were examined in refined, bleached, and deodorized palm olein (RBDPO) to determine the impact of frying different foods on frying oil stability, particularly the formation of polar lipid fraction and short chain fatty acid upon frying, and at...

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Main Authors: Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/89356/1/POLY.pdf
http://psasir.upm.edu.my/id/eprint/89356/
https://www.sciencedirect.com/science/article/pii/S0956713519303706
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/89356/1/POLY.pdf
http://psasir.upm.edu.my/id/eprint/89356/
https://www.sciencedirect.com/science/article/pii/S0956713519303706

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