Determination of the extent of frying fat deterioration using differential scanning calorimetry.

Determination of the extent of frying fat deterioration using differential scanning calorimetry.

Differential scanning calorimetry was used to assess oil deterioration compared with known chemical parameters. Five different types of edible oils, namely, corn oil, soybean, sunflower, canola and palm olein, were used in this study and banana was used as the fried product. Batches of banana approx...

Full description

Bibliographic Details
Main Authors: Mohammed, Abdulkarim Sabo, Frage Abookleesh, Frage Lhadi, Tan, Chin Ping, Mohd Ghazali, Hasanah
Format: Article
Language:English
English
Published: WFL Publisher 2008
Online Access:http://psasir.upm.edu.my/id/eprint/13964/
http://psasir.upm.edu.my/id/eprint/13964/1/Determination%20of%20the%20extent%20of%20frying%20fat%20deterioration%20using%20differential%20scanning%20calorimetry.pdf

Similar Items

Similar Items