Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle
The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant and palmolein without antioxidant were used...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2016-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/440 |