Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying

AuthorSajad Sisakhtnezhaden
AuthorA Sheikhol-Islamien
AuthorA Kianien
AuthorB Mohammadien
AuthorM Darzi-Ramandien
AuthorN Parvinen
AuthorG Bahramien
Issued Date2009-03-20en
AbstractIntroduction: Frying is one of the most popular cooking methods. However, harmful substances are created during the frying process, with the stability of oil negatively affected. This study evaluates the stability of fatty acid content of several cooking and frying oils available on the Iranian market during the process of frying.en
DOIhttps://doi.org/en
KeywordOilen
KeywordFryingen
KeywordHPLCen
KeywordOxidationen
PublisherBrieflandsen
TitleEvaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during fryingen
TypeResearch Articleen

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