Frying performance of palm olein fortified with α-tocopherol

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Frying performance of palm olein fortified with α-tocopherol

Palm olein, the major form of palm oil consumed and exported from Malaysia is widely used as a frying oil. At frying temperature, the unsaturated fatty acids present in the oil are susceptible to oxidation resulting in the development of rancid off-flavor, changes in color and viscosity, and nutriti...

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Bibliographic Details
Main Author:	Thed, S. T.
Format:	Conference or Workshop Item
Language:	English
Published:	1995
Online Access:	http://psasir.upm.edu.my/id/eprint/19935/ http://psasir.upm.edu.my/id/eprint/19935/1/ID%2019935.pdf

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