Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques

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, and the b...

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Detalles Bibliográficos
Autores principales: Ahmad, Muhammad Haseeb, Shahbaz, Zainab, Imran, Muhammad, Khan, Muhammad Kamran, Muhammad, Niaz, Iqbal, Sanaullah, Ahmed, Waqas, Ahmad, Tanvir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565206/
https://www.ncbi.nlm.nih.gov/pubmed/34760240
http://dx.doi.org/10.1002/fsn3.2558

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565206/
https://www.ncbi.nlm.nih.gov/pubmed/34760240
http://dx.doi.org/10.1002/fsn3.2558

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