Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oi...

Full description

Bibliographic Details
Main Authors: Narjes Khalili, Fateme Akrami Mohajeri, Fereshteh Ramroudi, Fatemeh Mojaver, Fatemeh Hakimi, Maryam Sardari, Mahboubeh Khebri, Elham Khalili Sadrabad
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences and Health Services 2020-08-01
Series:Journal of Nutrition and Food Security
Subjects:
oil
peroxide value
free fatty acid
p-anisidine value
total polar compound
yazd
Online Access:http://jnfs.ssu.ac.ir/article-1-242-en.html

Internet

http://jnfs.ssu.ac.ir/article-1-242-en.html

Similar Items