Performance of palm olein in repeated deep frying and controlled heating processes

10.1016/j.foodchem.2009.12.034

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Bibliographic Details
Main Authors:	Bansal, G., Zhou, W., Barlow, P.J., Lo, H.-L., Neo, F.-L.
Other Authors:	CHEMISTRY
Format:	Article
Published:	2014
Subjects:	Colorimetric values Controlled heating Frying High performance size exclusion chromatography Palm olein Polymeric triglycerides Tocopherols Tocotrienols Total polar compounds Viscosity
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/94497
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Institution:	National University of Singapore

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spelling	sg-nus-scholar.10635-944972023-10-26T20:19:42Z Performance of palm olein in repeated deep frying and controlled heating processes Bansal, G. Zhou, W. Barlow, P.J. Lo, H.-L. Neo, F.-L. CHEMISTRY Colorimetric values Controlled heating Frying High performance size exclusion chromatography Palm olein Polymeric triglycerides Tocopherols Tocotrienols Total polar compounds Viscosity 10.1016/j.foodchem.2009.12.034 Food Chemistry 121 2 338-347 FOCHD 2014-10-16T08:36:42Z 2014-10-16T08:36:42Z 2010-07-15 Article Bansal, G., Zhou, W., Barlow, P.J., Lo, H.-L., Neo, F.-L. (2010-07-15). Performance of palm olein in repeated deep frying and controlled heating processes. Food Chemistry 121 (2) : 338-347. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2009.12.034 03088146 http://scholarbank.nus.edu.sg/handle/10635/94497 000276038400005 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Colorimetric values Controlled heating Frying High performance size exclusion chromatography Palm olein Polymeric triglycerides Tocopherols Tocotrienols Total polar compounds Viscosity
spellingShingle	Colorimetric values Controlled heating Frying High performance size exclusion chromatography Palm olein Polymeric triglycerides Tocopherols Tocotrienols Total polar compounds Viscosity Bansal, G. Zhou, W. Barlow, P.J. Lo, H.-L. Neo, F.-L. Performance of palm olein in repeated deep frying and controlled heating processes
description	10.1016/j.foodchem.2009.12.034
author2	CHEMISTRY
author_facet	CHEMISTRY Bansal, G. Zhou, W. Barlow, P.J. Lo, H.-L. Neo, F.-L.
format	Article
author	Bansal, G. Zhou, W. Barlow, P.J. Lo, H.-L. Neo, F.-L.
author_sort	Bansal, G.
title	Performance of palm olein in repeated deep frying and controlled heating processes
title_short	Performance of palm olein in repeated deep frying and controlled heating processes
title_full	Performance of palm olein in repeated deep frying and controlled heating processes
title_fullStr	Performance of palm olein in repeated deep frying and controlled heating processes
title_full_unstemmed	Performance of palm olein in repeated deep frying and controlled heating processes
title_sort	performance of palm olein in repeated deep frying and controlled heating processes
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/94497
_version_	1781786110544838656

Performance of palm olein in repeated deep frying and controlled heating processes

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