scholarly journals Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 404-408 ◽  
Author(s):  
Yu Hua Wong ◽  
Kok Ming Goh ◽  
Faridah Abas ◽  
M. Maulidiani ◽  
Kar Lin Nyam ◽  
...  
Keyword(s):  
Palm Olein ◽  
Deep Fat Frying ◽  
Rapid Quantification

Deep-fat frying performance of palm olein enriched with conjugated linoleic acid (CLA)

2015 ◽  
Vol 52 (11) ◽  
pp. 7369-7376
Author(s):  
Somaye Ghandehari Alavijeh ◽  
Sayed Amir Hossein Goli ◽  
Mahdi Kadivar
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Palm Olein ◽  
Deep Fat Frying ◽  
Frying Performance

Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q
Keyword(s):  
Sweet Potato ◽  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Frying Process

Use of natural antioxidants in refined palm olein during repeated deep-fat frying

2000 ◽  
Vol 33 (6) ◽  
pp. 501-508 ◽  
Author(s):  
Irwandi Jaswir ◽  
Yaakob B Che Man ◽  
David D Kitts
Keyword(s):  
Palm Olein ◽  
Natural Antioxidants ◽  
Deep Fat Frying

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

2011 ◽  
Vol 46 (6) ◽  
pp. 1231-1237 ◽  
Author(s):  
Blanca Estela Enríquez-Fernández ◽  
Liliana Álvarez de la Cadena y Yañez ◽  
María Elena Sosa-Morales
Keyword(s):  
Canola Oil ◽  
Palm Olein ◽  
French Fries ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
The Stability ◽  
Oil Blend
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