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Stabilization of refined rapeseed oil during deep-fat frying by selected herbs*

✍ Scribed by Taha, Eman; Abouelhawa, Salah; El-Geddawy, Mohamed; Sorour, Mohamed; Aladedunye, Felix; Matthäus, Bertrand

Book ID
124081698
Publisher
John Wiley and Sons
Year
2014
Tongue
English
Weight
311 KB
Volume
116
Category
Article
ISSN
1438-7697

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Stabilization of refined rapeseed oil du
Stabilization of refined rapeseed oil during deep-fat frying by selected herbs*
✍ Taha, Eman; Abouelhawa, Salah; El-Geddawy, Mohamed; Sorour, Mohamed; Aladedunye, 📂 Article 📅 2014 🏛 John Wiley and Sons 🌐 English ⚖ 311 KB

Lipophilic components of three herbs, sage, thyme, and rosemary, were extracted into refined rapeseed oil by continuous stirring at 30°C for 24 h. The oxidative and frying stability of the flavored oil was assessed by Rancimat at 120°C and frying of French fries at 175°C, respectively. In comparison