Advantages of thermal stability of virgin olive oil over canola and frying oil
The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p -anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Tehran
2020-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_75878_fc390311233069cc7d13434eda2a9c3b.pdf |