Quality Assessment of Fried Palm Oils using Fourier Transform Infrared Spectroscopy and Multivariate Approach
Palm oil is one of the important commodities of Malaysia and is superior for frying due to its high oxidative stability and high content of unsaturated fatty acids. The quality of frying oil will decrease with time and repeated cycles of frying, and may subsequently affect the safety of the food. Se...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/1550 |