Add to ORKGAntioxidants are important inhibitory materials against the oxidative deterioration of food. The present study focused on the effect of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the changes in physico-chemical characteristics of refined-bleached-deodorized (RBD) palm olein. The oxidative behavior of various mixtures of these antioxidants in RBD palm olein was also conducted during repeated deep-fat frying. Response surface methodology was used to optimize the use of the mixtures. A comparative study was carried out with the use of synthetic antioxidants. Fried oil samples were analyzed for different physical and chemical properties. Results showed that OR and SE were two...
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-ba...
Background: Several studies have found that rosemary has active components with antioxidant potentia...
none3Deep-frying is one of the most popular food cooking techniques. This processing operation cause...
Antioxidants are important inhibitory materials against the oxidative deterioration of food. The pre...
Antioxidants are important inhibitory compounds against the oxidative deterioration of food especia...
This study investigates the interplay of naturally occurring pro- and antioxidants during deep-fat f...
The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropan...
An optimization study on the use of oleoresin rosemary extract, sage extract, and citric acid added ...
A new procedure at simulated frying conditions in our laboratory was developed to monitor frying sta...
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deod...
A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, ...
A study to optimize the use of oleoresin rosemary extract (OR), sage extract (OS) and citric acid (C...
WOS: 000293139200009In this study, the effect of deep fat frying on oil degradation, total phenols (...
Change of deep fat quality indexes significantly influencesthe formation of consumer properties of f...
An optimization study has been carried-out to evaluate synergistic effects of natural antioxidants o...
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-ba...
Background: Several studies have found that rosemary has active components with antioxidant potentia...
none3Deep-frying is one of the most popular food cooking techniques. This processing operation cause...
Antioxidants are important inhibitory materials against the oxidative deterioration of food. The pre...
Antioxidants are important inhibitory compounds against the oxidative deterioration of food especia...
This study investigates the interplay of naturally occurring pro- and antioxidants during deep-fat f...
The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropan...
An optimization study on the use of oleoresin rosemary extract, sage extract, and citric acid added ...
A new procedure at simulated frying conditions in our laboratory was developed to monitor frying sta...
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deod...
A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, ...
A study to optimize the use of oleoresin rosemary extract (OR), sage extract (OS) and citric acid (C...
WOS: 000293139200009In this study, the effect of deep fat frying on oil degradation, total phenols (...
Change of deep fat quality indexes significantly influencesthe formation of consumer properties of f...
An optimization study has been carried-out to evaluate synergistic effects of natural antioxidants o...
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-ba...
Background: Several studies have found that rosemary has active components with antioxidant potentia...
none3Deep-frying is one of the most popular food cooking techniques. This processing operation cause...