Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques
Abstract The production of trans‐fats and chemical changes during the process of frying are serious public health concerns and must be monitored efficiently. For this purpose, the canola oil was formulated with different ratio of extra virgin olive oil and palm olein using D‐optimal mixture design,...
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| Autores principales: | , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/be5f18622d444fc786be0ac0b59dc2a3 |
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