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Frying performance of a sunflower/palm oil blend in comparison with pure palm oil

✍ Scribed by Elena De Marco; Maria Savarese; Cristina Parisini; Ilaria Battimo; Salvatore Falco; Raffaele Sacchi

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
373 KB
Volume
109
Category
Article
ISSN
1438-7697

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## Abstract Today, palm oil and its products, mainly palm olein, belong to the most important oils used for the preparation of fried food. The reason is that the oil is relatively cheap, it is available in huge amounts, it has a high oxidative stability and results in high‐quality and tasty foods.