The effect of heating on the antioxidants content in edible oil

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The effect of heating on the antioxidants content in edible oil

There are many types edible oils with various brand found in the market. The types of oils involved in the analysis for the antioxidants content were palm oil, olive oil, canola oil, sunflower oil, soy bean oil, corn oil, gingerly oil, rice bran oil, mixed oil and ayurvedic oil. The method used to e...

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Bibliographic Details
Main Author:	Premanand, K.
Format:	Thesis
Published:	2010
Subjects:	QD Chemistry
Online Access:	http://studentsrepo.um.edu.my/3475/ http://studentsrepo.um.edu.my/3475/1/1st_part.pdf http://studentsrepo.um.edu.my/3475/2/CHAPTER_1%2D_4.pdf

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