Antioxidants in frying: Analysis and evaluation of efficacy
G Márquez‐Ruiz, MV Ruiz‐Méndez… - European Journal of …, 2014 - Wiley Online Library
The action of antioxidants is well known under room temperature conditions during storage
or at the moderate temperatures of the accelerated tests used to measure the oil stability …
or at the moderate temperatures of the accelerated tests used to measure the oil stability …
[PDF][PDF] Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant
P Manzano, J Hernández… - Emirates Journal of …, 2017 - researchgate.net
Cocoa production is economically significant in Ecuador but large quantities of waste are
generated during the industrialization process. The aim of this study is to improve the quality …
generated during the industrialization process. The aim of this study is to improve the quality …
[PDF][PDF] Pengolahan dan Peluang Pengembangan Produk Pangan Berbasis Minyak Sawit Di Indonesia
HA Hasibuan - Jurnal Penelitian dan Pengembangan …, 2021 - pdfs.semanticscholar.org
Minyak sawit dihasilkan dari bagian mesokarp buah tanaman kelapa sawit (Elaeis
guineensis Jacq.), mengandung asam lemak jenuh (47, 8-55, 2%) dan asam lemak tak …
guineensis Jacq.), mengandung asam lemak jenuh (47, 8-55, 2%) dan asam lemak tak …
Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach
DP Oktafiandhika, AF Noor - International Food Research …, 2014 - search.proquest.com
Synthetic antioxidant such as BHA (butylated-hydroxyanisole), BHT (butylated-
hydroxytoluene) and TBHQ (tertiary-butyl-hydroquinone) are usually added into frying oil to …
hydroxytoluene) and TBHQ (tertiary-butyl-hydroquinone) are usually added into frying oil to …
[PDF][PDF] Delaying lipid oxidation in emulsions by localizing lentil protein-polyphenol conjugates at the oil-water interface
S Parolia - 2019 - harvest.usask.ca
Polyphenols are naturally derived antioxidants. In the present study, the ability of
polyphenols to prevent lipid oxidation was used in synergism with the surface activity of lentil …
polyphenols to prevent lipid oxidation was used in synergism with the surface activity of lentil …
Antioxidant activity of Piper sarmentosum Roxb. and its effect on the degradation of frying oils
P Kasemweerasan - 2015 - etheses.whiterose.ac.uk
Synthetic antioxidants are commonly used for retarding rancidity in cooking oils. However,
they are not effective at frying temperature and are potential carcinogens. To replace …
they are not effective at frying temperature and are potential carcinogens. To replace …