Use of natural antioxidants in refined palm olein during repeated deep-fat frying

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Use of natural antioxidants in refined palm olein during repeated deep-fat frying

An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidan...

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Bibliographic Details
Main Authors:	Jaswir, Irwandi, Che Man, Yaakob, Kitts, David D.
Format:	Article
Language:	English
Published:	Elsevier Science 2000
Online Access:	http://psasir.upm.edu.my/id/eprint/115567/ http://psasir.upm.edu.my/id/eprint/115567/1/115567.pdf

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