Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers

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Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers

The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days. Each frying period was for 5 h and intermittent frying at 180C with half an...

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Bibliographic Details
Main Authors:	Jamilah, B., Che Man, Yaakob B., Ching, Thean Ling
Format:	Article
Language:	English
Published:	Blackwell Publishing Inc 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/116625/ http://psasir.upm.edu.my/id/eprint/116625/1/116625.pdf

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