The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries

Elaine, E; Fong, EL; Pui, LP; Goh, KM; Nyam, KL

Nyam, KL (通讯作者)，UCSI Univ, Fac Appl Sci, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2023; 17 (1): 518

Abstract

Intermittent frying deteriorates frying oil faster than continuous frying due to higher oxidation and hydrolysis rates. This research aims to determin......

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