Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2018.10.006
Abstract: Abstract The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at… read more here.
Keywords: olein deep; antioxidants changes; glycidyl ester; palm olein ... See more keywords
Sesame oil inhibits the formation of glycidyl ester during deodorization
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2021.1900236
Abstract: Glycidyl ester (GE) has attracted worldwide attention due to its potential harm to human health. The GE in edible oil forms during the deodorization process of the oil refining, where antioxidants ... read more here.
Keywords: sesame oil; glycidyl ester; deodorization; oil inhibits ... See more keywords