Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying

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Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying

The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in retarding the deterioration of RBD palm olein during static heating (180 C) and frying operations was assessed by determining the peroxide, anisidine, acid and iodine values; absorbances at 232 and 268 nm; and...

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Bibliographic Details
Main Authors:	Augustin, M. A., Berry, S. K.
Format:	Article
Published:	Wiley 1983
Online Access:	http://psasir.upm.edu.my/id/eprint/111919/

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