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Effect of iron (III) palmitate on the oxidation of palm oil

✍ Scribed by M.A. Augustin; C.L. Chong

Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
340 KB
Volume
27
Category
Article
ISSN
0308-8146

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Canola oil, with and without added alpha-tocopherol and ascorbyl palmitate, was used to deep-fat frying potatoes once per day for 10 day or once per week for 10 weeks. Changes in chemical and physical properties were monitored. Refractive index, free fatty acids and absorbance at 232 and 270 nm incr