in this study the consumption behavior of iranian urban households is analyzed for the eight main food commodities groups including cereal and its products, meat, milk and its products and eggs, fruits and vegetables, edible oils and butter, beverages, grains and nuts over 1974-2007. in this context, the flexible demand models such as quadratic expenditure, rotterdam, almost ideal demand system...

The issue of the integrity of edible oils and fats can be considered in three main areas of safety, authenticity and quality in accordance with the standardization approach. Safety is the most essential part of the food, including edible oils, due to effects on health of consumers. Authenticity equivalent to purity is also an important aspect of this approach. The nature and prevention of fraud...

The growing demands of consumers for edible seed oils containing high unsaturated fatty acid and antioxidant content have resulted in considerable efforts to investigate plants as possible sources of oils and nuts. In this research, the amount of fatty acid compositions, total flavonoid, phenol and antioxidant properties of Pistacia atlantica and Pistacia khinjuk were evaluated. The kernel oil ...

Introduction. Edible oils containing > 60 % monoenoic acids (i. e. oleic acid), in particular olive oil and Canola oil have been shown to exhibit beneficial effects on lipid metabolism in human (LDL-cholesterol blood levels, triacylglycerol blood levels) within the last few years [1]. These findings are in contrast to earlier recommandations by nutrition experts who strongly favored high-linole...

Evidence indicates that dietary trans fatty acids (TFA) obtained from partially hydrogenated vegetable oils (PHVO) increase the risk of coronary heart disease (CHD). Studies have implicated TFA in increasing the risk and incidence of diabetes. Furthermore, TFA may compromise fetal and early infant growth and development. In rats, partial substitution of either linoleic acid (18:2 n-6) with satu...

Fatty acid methyl ester (FAME) or biodiesel is a biofuel conventionally produced from edible oil and methanol, using an alkaline catalyst, through a transesterification reaction. As FAME is mostly produced from edible vegetable oils, crop soils are used for its production, increasing deforestation and producing a fuel more expensive than diesel. In addition, between 70 and 80% of the total FAME...

The quality of edible oils is an emerging factor to decide the quality of fried foods. Elevated temperature favours lipid oxidation. The edible oil is repeatedly used for deep frying at 190C to 200C, the physico-chemical characteristics of the edible oil get deteriorated. A critical evaluation of the degree of lipid oxidation and deterioration in the quality of oil is informative to use fried f...

A new method for determining the acid values (AVs) of edible oils based on the OH stretching band was developed. The oil sample was diluted with carbon tetrachloride and was placed in a quartz cuvette with a thickness of 1cm to record the FTIR spectrum. The peak at 3535cm(-1), which corresponds to the OH stretch of the carboxyl group in free fatty acids, together with the peak valley at 3508cm(...

Stu~1ies on ,the mechanism of stereoselectivity of chromIUm tncarbonyl catalysts -with model com~ounds provided the basis for the preparation of sImulated fats. These synthetic fats were prepared by .taking advantage of the unique property of chromIUm carbonyl complexes to catalyze hydrogenation of polyunsaturates to cis-~onoui.I­ saturates. Oils simulating the composition of peanut oil were pr...