A5041241443- Edible Oils Quality and Analysis
- Sensory Analysis and Statistical Methods
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Polysaccharides and Plant Cell Walls
- Advanced Chemical Sensor Technologies
- Enzyme Catalysis and Immobilization
- Proteins in Food Systems
- Essential Oils and Antimicrobial Activity
- Coconut Research and Applications
- Meat and Animal Product Quality
- Nuts composition and effects
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Nanocomposite Films for Food Packaging
- Botanical Research and Applications
- Spectroscopy and Chemometric Analyses
- Phytochemicals and Antioxidant Activities
Agricultural University of Athens
2012-2013
University of Copenhagen
2012-2013
Universiti Putra Malaysia
2009-2010
Abstract Although blending polyunsaturated oil with more saturated or monounsaturated oils has been studied extensively, there is no similar information regarding the partial replacement of palm olein olive (OO). Therefore main objective this study was to investigate effects OO (0, 25, 50, 75, 90 and 100% w/w) on chemical stability (POO). The physicochemical properties samples namely iodine value, peroxide value (PV), anisidine TOTOX (total oxidation TV), free fatty acid (FFA), cloud point,...
ABSTRACT The influence of partial replacement palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days frying. results indicated that frying performance POo significantly ( P < 0.05) influenced by oil. highest change in peroxide value (PV), anisidine (AV), totox (TV), total polar compound (TPC), viscosity melting point shown the control sample; whereas 50% (w/w) exhibited least changes PV, AV, TV, TPC, process. This study suggests containing a...