Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying
Author | Sajad Sisakhtnezhad | en |
Author | A Sheikhol-Islami | en |
Author | A Kiani | en |
Author | B Mohammadi | en |
Author | M Darzi-Ramandi | en |
Author | N Parvin | en |
Author | G Bahrami | en |
Issued Date | 2009-03-20 | en |
Abstract | Introduction: 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 |
DOI | https://doi.org/ | en |
Keyword | Oil | en |
Keyword | Frying | en |
Keyword | HPLC | en |
Keyword | Oxidation | en |
Publisher | Brieflands | en |
Title | Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying | en |
Type | Research Article | en |
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