Evaluating the effective factors for producing peroxide in the oil consumed in Iran
| Author | Seyedeh Houriye Fallah | en |
| Author | Abdoliman Amouei | en |
| Author | Mohsen Rezazade | en |
| Author | Mahbobe Rahmanpour | en |
| Author | Masoumeh Raissi | en |
| Author | Hasan Ashrafiyan | en |
| Author | Hossein Ali Asgharnia | en |
| Author | Seyed Hasan Hosseini | en |
| Author | Mostafa Asghari Kebria | en |
| Author | Tahere Bineshpajouh | en |
| Author | Zahra Bohloli | en |
| Author | Marziye KHorasani | en |
| Issued Date | 2017-07-01 | en |
| Abstract | Peroxide is the immediate product of fatty materials oxidation. In general, the higher degree of unsaturated fat leads to greater amounts of fat or fatty materials for oxidation. Although the produced peroxide does not directly cause unpleasant taste and smell, it expedites the fat oxidation as a catalyst. Thus, the present research aimed to determine the effective factors for producing peroxide in fats. | en |
| DOI | https://doi.org/ | en |
| Keyword | Consumed oil | en |
| Keyword | Peroxide value | en |
| Keyword | Temperature | en |
| Keyword | Time of frying | en |
| Keyword | Type of utensil | en |
| Publisher | Brieflands | en |
| Title | Evaluating the effective factors for producing peroxide in the oil consumed in Iran | en |
| Type | Research Article | en |
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