Monitoring of Edible Oils Quality in Restaurants and Fast Food Centers Using Peroxide and Acid Values

Monitoring of Edible Oils Quality in Restaurants and Fast Food Centers Using Peroxide and Acid Values

Continuous surveillance and monitoring of used materials in food processing is a tool for achieving to food safety assurance. Peroxide and Acid values are common indicators to detect fat oxidation, frequent and longtime heating and usage of edible oils in cooking or frying of food. This study aimed...

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Bibliographic Details
Main Authors: Hassan Hassanzadazar, Farhad Ghayurdoost, Majid Aminzare, Ehsan Mottaghianpour, Borzoo Taami
Format: Article
Language:English
Published: Islamic Azad University 2018-09-01
Series:Journal of Chemical Health Risks
Subjects:
Determination
Frying
Quality assessment
Sandwich centers
Zanjan
Online Access:http://jchr.org/index.php/JCHR/article/view/895

Internet

http://jchr.org/index.php/JCHR/article/view/895

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