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Anti-oxidative effect of turmeric on frying characteristics of soybean oil
Curcumin, the active principle of turmeric, is known to act as an anti-oxidant, anti-mutagen and anti-carcinogen. This study aimed to find out the thermal and oxidative stability of soybean oil when potatoes marinated with turmeric were deep fried in the oil. Two sets of experiment were carried out....
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348280/ https://ncbi.nlm.nih.gov/pubmed/25745253 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1156-y |
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