Evaluating the rancidity and quality of discarded oils in fast food restaurants

Evaluating the rancidity and quality of discarded oils in fast food restaurants

Abstract This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to t...

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Bibliographic Details
Main Authors: Fatemeh Esfarjani, Khadijeh Khoshtinat, Aziz Zargaraan, Fatemeh Mohammadi‐Nasrabadi, Yeganeh Salmani, Zahra Saghafi, Hedayat Hosseini, Manochehr Bahmaei
Format: Article
Language:English
Published: Wiley 2019-07-01
Series:Food Science & Nutrition
Subjects:
discarded oils
fast food restaurants
quality assessment
rancidity
Online Access:https://doi.org/10.1002/fsn3.1072

Internet

https://doi.org/10.1002/fsn3.1072

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