Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability
The frying shelf life of commercial frying oil was increased by the addition of synthetic and natural antioxidants, e.g. TBHQ, retinyl palmitate and ascorbyl palmitate (antioxidant vitamins).The results revealed that TBHQ had the best effect in retarding the deteriorative effect of frying conditions...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/212 |