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Analysis Methods in Measuring the Quality of Frying Oils and Fried Foods
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- Description:
-
Frying foods is more popular from time to time. Since it creates a good taste, texture, and highly appreciated by comsumers. During frying process, the oil undergoes some reactions. They are hydrolytic, oxidative,
and thermal which could form some breakdown products. These could be harmful for human health. The common breakdown products are well known as polar material (TPM) and polymer triglicerides (PTG).... - Author (email):
- Zainal (zainal_burhan@yahoo.com)
- Submitted On:
- 03 Feb 2015
- File Size:
- 6.16 Kb
- Downloads:
- 9
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Total Votes:0