S. Chakkaravarthi
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
[ 1 ] - Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods
Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods. Methods: Totally, 143 oil samples were collected at different frying times (0, 2, and 4 h) from five different vendors for Samosa and Jalebi. ...
نویسندگان همکار