احراری, فاطمه

[ 1 ] - بررسی میزان پراکسید روغن های مورد استفاده در قنادی های شهر دامغان در بهار 94

Introduction and Purpose: Foods frying in oil is one of the common methods of heating methods used in cooking. During the Frying process, oil oxidation occurs more than safe extent and it might cause production of hydro peroxides and volatile compounds, such as aldehydes, ketones, and carboxylic acids and other undesirable chemicals. The aim of this study was to determine the peroxide value of ...