Zahra Saghafi
Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581
[ 1 ] - Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report
In recent decades, the oil industry has changed its direction toward vegetable oil use instead of animal fats due to various reasons such as a small numbers of animal fat resources and high saturated fatty acids content in animal fats. Therefore, different modification processes have been used to alter the physicochemical properties of vegetable oils, which lack functionality and oxidative stab...
[ 2 ] - Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils
Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for ...
نویسندگان همکار