Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

By Che Man Y.   Tan C.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 3, 1999-03 ,pp. : 331-339

Springer Publishing Company

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Palm olein quality parameter changes during industrial production of potato chips

By Plessis L.   Meredith A.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 6, 1999-06 ,pp. : 731-738

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Methanolysis of used frying oil

By Tomasevic A.V.   Siler-Marinkovic S.S.  

Fuel Processing Technology, Vol. 81, Iss. 1, 2003-04 ,pp. : 1-6

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Studies on phytosterol oxides. I: Effect of storage on the content in potato chips prepared in different vegetable oils

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Journal of the American Oil Chemists' Society, Vol. 74, Iss. 6, 1997-06 ,pp. : 647-657

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Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

By Ruiz G.   Polvillo M.   Jorge N.   Ruiz Méndez M.   Dobarganes M.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 4, 1999-04 ,pp. : 421-425

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