Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil
One of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds. The objective of this research was the quality evaluation of three frying oils mixture (Sunflower, Ladan and Iran) d...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2019-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_82966_91308090f034faddb991f1a9bf19666b.pdf |