Optimization of phytochemical antioxidants in RBD palm olein during frying process

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Optimization of phytochemical antioxidants in RBD palm olein during frying process

Antioxidants are important inhibitory compounds against the oxidative deterioration of food especially in frying oil. In Malaysia, food processing industry using deep fat frying process has become popular nowadays. The repeated use of oils could cause fried foods to have a rather limited shelf li...

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Bibliographic Details
Main Authors:	Jaswir, Irwandi, Sudin, Mohd Syakirin
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/20976/ http://irep.iium.edu.my/20976/1/optimization_of_phytochemical_-_C28.pdf

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