Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/38238/1/38238.pdf |
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