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Oxidation of soap chips and antioxidative stabilization with phenolic inhibitors

โœ Scribed by I. V. Zinchenko; V. A. Ivanov; V. M. Potekhin

Book ID
111461481
Publisher
SP MAIK Nauka/Interperiodica
Year
2006
Tongue
English
Weight
93 KB
Volume
79
Category
Article
ISSN
1070-4272

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โœ Lolos, M; Oreopoulou, V; Tzia, C ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 87 KB ๐Ÿ‘ 1 views

The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 ยฐC. At deยฎnite time