Thermal Deterioration of Oil and Frying Foodstuffs
نویسندگان
چکیده
منابع مشابه
Advantages of thermal stability of virgin olive oil over canola and frying oil
The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2007
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.56.543