Effect of heating on disposal point of main edible oils available in Iran market

Deep frying is the most common method used for food preparation worldwide, which can lead to several chemical changes in used fat or oil in frying process including oxidation and polymerization. This study aimed to determine the effect of heating and different storage conditions on the disposal poin...

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Veröffentlicht in:	Food Science & Nutrition 2022-12, Vol.10 (12), p.4394-4402
Hauptverfasser:	Mohammadian Fazli, Mehran, Zanganeh, Hamid, Hassanzadazar, Hassan
Format:	Artikel
Sprache:	eng
Schlagworte:	acid value Chickens Cooking Cooking oils disposal point Edible oils Fatty acids Food Food processing Food safety Food supply Frying Ghee Heating International standards Oils & fats Oils and fats industry Original Original Research Oxidation Polymerization Potatoes Storage conditions Sunflower oil total polar compounds Vegetable oils Vegetables Waxes industry
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