Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effec...

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Bibliographic Details
Main Authors: Chaimae Moufakkir, Yassine Kharbach, Mariam Tanghort, Abdelilah Dassouli, Adnane Remmal
Format: Article
Language:English
Published: Hindawi Limited 2023-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2023/5984636