Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying durati...

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Bibliographic Details
Main Authors: Wong, Yu Hua, Goh, Kok Ming, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Tan, Chin Ping
Format: Article
Language:English
Published: Elsevier 2019
Online Access:http://psasir.upm.edu.my/id/eprint/22589/
http://psasir.upm.edu.my/id/eprint/22589/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%203-MCPD%20esters%20and%20glycidyl%20ester%20in%20palm%20olein%20during%20deep-fat%20frying.pdf

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http://psasir.upm.edu.my/id/eprint/22589/
http://psasir.upm.edu.my/id/eprint/22589/1/Effects%20of%20natural%20and%20synthetic%20antioxidants%20on%20changes%20in%203-MCPD%20esters%20and%20glycidyl%20ester%20in%20palm%20olein%20during%20deep-fat%20frying.pdf

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