The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating
The impact of microwave roasting on the thermooxidative degradation of perah seed oil (PSO) was evaluated during heating at a frying temperature (170℃). The roasting resulted significantly lower increment of the values of oxidative indices such as free acidity, peroxide value, p-anisidine, total oxi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Oil Chemists Society
2018
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| Subjects: | |
| Online Access: | http://eprints.utm.my/79947/1/LiKhuSay2018_TheEffectofMicrowaveRoasting.pdf |