The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application
The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed b...
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| Главные авторы: | , , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/40726/1/The%20use%20of%20enzymatically%20synthesized%20medium-%20and%20long-chain%20triacylglycerols%20%28MLCT%29%20oil%20blends%20in%20food%20application.pdf |
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