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Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

โœ Scribed by Z. J. Hawrysh; M. K. Erin; S. S. Kim; R. T. Hardin

Book ID
112775924
Publisher
Springer-Verlag
Year
1995
Tongue
English
Weight
879 KB
Volume
72
Category
Article
ISSN
0003-021X

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## Abstract **BACKGROUND:** Synthetic antioxidants, such as BHA, BHT and PG, are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants such as essential oils from aromatic plants. The o