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Improving the quality of used frying niger seed oil with adsorbent treatment
High temperature continuous deep fat frying of foods will result in the frying oil and food quality deterioration. Although the quality can be retained by using fresh oil, this approach will increase the production cost. In this study, quality improvement of used niger seed oil using adsorbent treat...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8045038/ https://www.ncbi.nlm.nih.gov/pubmed/33869883 http://dx.doi.org/10.1016/j.heliyon.2021.e06748 |