Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying

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Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying

A study to optimize the use of oleoresin rosemary extract, sage extract, and citric acid in refined, bleached, and deodorized (RBD) palm olein during deep-fat frying of potato chips was performed using response surface methodology. Results showed that the natural antioxidants used in this study reta...

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Bibliographic Details
Main Authors:	Jaswir, Irwandi, Che Man, Yaakob B., Kitts, David D.
Format:	Article
Language:	English
Published:	AOCS Press 2000
Online Access:	http://psasir.upm.edu.my/id/eprint/115562/ http://psasir.upm.edu.my/id/eprint/115562/1/115562.pdf

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