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Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application
This study aimed to investigate the suitability of refined bleached deodorized palm olein oil (RBD POO) and Macadamia integrifolia oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (6...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6828893/ https://ncbi.nlm.nih.gov/pubmed/31741531 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03979-0 |
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