Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of  the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce pote...

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Bibliographic Details
Main Authors: Simin Naseri, Mohammad hassan Mahmoudian, Ahmad Reza Yari, Sadeg Molaghen, Zahra Mahmoodian
Format: Article
Language:English
Published: Qom University of Medical Sciences 2018-03-01
Series:Archives of Hygiene Sciences
Subjects:
Frying oils
Acid number
Peroxide number
Variance analysis
Sandwich
Fast-food
Qom
Iran
Online Access:http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-111-2&slc_lang=en&sid=1

Internet

http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-111-2&slc_lang=en&sid=1

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