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Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips
Improvement in the frying performance of palmolein oil with NaturFORT™ TRLG 101 (TRLG 101) liquid in addition to tert-butyl hydroquinone (TBHQ) has been evaluated. Four treatment groups (Negative control, 200 ppm TBHQ, 200 ppm TBHQ + 400 ppm TRLG 101 liquid and 200 ppm TBHQ + 750 ppm TRLG 101 liquid...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
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| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643821/ https://ncbi.nlm.nih.gov/pubmed/29085146 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2869-0 |
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