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

• 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
• Institution: Universiti Putra Malaysia

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...