Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying process
Trans isomers are formed in oils when they are exposed to high temperatures like refining and deep frying. The current study was aimed to evaluate the effect of antioxidants extracted from agricultural by-products on the suppression of heat induced trans-isomers formed in frying oils (soyabean and m...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002533 |
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