Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylgl...

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Bibliographic Details
Main Authors: Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan
Format: Article
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Online Access:http://dx.doi.org/10.1080/10942912.2019.1634098