Extending Soya Bean and Cottonseed Oils Shelf‐Lifes by Blending Them With Palm Kernel Oil During Frying of Potato Chips
ABSTRACT Unsaturated oils have limited applications due to their instability. The industry uses hydrogenation and antioxidants to extend their shelf‐life. However, hydrogenation generates trans fatty acids that are linked to heart diseases. Synthetic antioxidants on the other hand are associated wit...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Wiley
2026-06-01
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| 叢編: | Future Postharvest and Food |
| 主題: | |
| 在線閱讀: | https://doi.org/10.1002/fpf2.70048 |
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