Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent
The quality of fats and oils is a critical aspect of the food processing industry and consumer health. Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. To address this issue, a study was conducted usi...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2023-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/8392674 |