Antioxidative Effects of Polydimethylsiloxane in Frying Oil
نویسندگان
چکیده
منابع مشابه
Microfluidic Assessment of Frying Oil Degradation
Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were corr...
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ژورنال
عنوان ژورنال: Oleoscience
سال: 2019
ISSN: 1345-8949,2187-3461
DOI: 10.5650/oleoscience.19.93