Determination of the extent of frying fat deterioration using differential scanning calorimetry.
Differential scanning calorimetry was used to assess oil deterioration compared with known chemical parameters. Five different types of edible oils, namely, corn oil, soybean, sunflower, canola and palm olein, were used in this study and banana was used as the fried product. Batches of banana approx...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13964/1/Determination%20of%20the%20extent%20of%20frying%20fat%20deterioration%20using%20differential%20scanning%20calorimetry.pdf |