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Effect of frying on the rheological and chemical properties of palm oil and its blends

The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different regi...

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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Siddique, Bazlul Mobin, Muhamad, Ida Idayu, Ahmad, Anees, Ayob, Afizah, Ibrahim, Mahamad Hakimi, AK, Mohd Omar
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2013
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4348297/
https://ncbi.nlm.nih.gov/pubmed/25745212
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1124-6
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