Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying

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Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying

Response surface methodology (RSM) was used to optimize the amounts of rosemary and sage extracts together with citric acid as synergist antioxidants in stabilizing refined, bleached, and deodorized palm olein during repeated deep-fat frying of potato chips. For all physicochemical properties studie...

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Bibliographic Details
Main Authors:	Jaswir, Irwandi, Che Man, Yaakob, Kitts, David D.
Format:	Article
Language:	English
Published:	Wiley 2000
Online Access:	http://psasir.upm.edu.my/id/eprint/112391/ http://psasir.upm.edu.my/id/eprint/112391/3/112391.pdf

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