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Khor Yih Phing, an international exchange student at Jinan University, publishes research results in Food Research International
By: Date: 2021-03-10 Categories: foodtechnology Tags: ,

Khor Yih Phing, an international exchange student of the Oil Biorefinery and Nutrition Innovation Team of the Department of Food Science and Engineering, Jinan University, published a study on the thermal oxidation stability of pangasius fish oil in the Food Research International journal (JCR 1, Chinese Academy of Sciences, impact factor 4.972) . The paper compares the quality changes of pangasius fish oil, palm liquid oil and their mixed oil during high-temperature frying of French fries to determine the applicability of pangasius fish oil as a new source of frying oil.

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