Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein
A spectrophotometric-based method was developed to determine the changes in alkaline contaminant materials (ACM) of natural antioxidant-treated, refined, bleached and deodorized (RBD) palm olein during 5-day deep-fat frying of potato chips. Results showed that the ACM contents in RBD palm olein coul...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116098/ http://psasir.upm.edu.my/id/eprint/116098/1/116098.pdf |