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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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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2013
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| Témata: | |
| On-line přístup: | 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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