Effect of heating on disposal point of main edible oils available in Iran market-Reference-Cited by-同舟云学术

Effect of heating on disposal point of main edible oils available in Iran market

Published:2022-08-29 Issue:12 Volume:10 Page:4394-4402
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Mohammadian Fazli Mehran¹,Zanganeh Hamid¹,Hassanzadazar Hassan²^ORCID

Affiliation:

1. Department of Environmental Health Engineering, School of Public Health Zanjan University of Medical Sciences Zanjan Iran

2. Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran

Funder

Zanjan University of Medical Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3033

Reference23 articles.

1. Frying oils quality control: necessity for new approach of supervision

2. Anonymous. Food and Agriculture Organization. (1999).http://www.fao.org/DOCREP/004/Y2774E/y2774e04.htm

3. Deep fat frying of foods: A critical review on process and product parameters;Asokapandian S.;Critical Reviews in Food Science and Nutrition.,2019

4. Evaluation of chemical and physical changes in different commercial oils during heating;De Alzaa F.;Acta Scientific Nutritional Health,2018

5. Qualitative investigation of the consumed and residual oils in food products prepared in delicatessens and confectioneries of Shahinshahr and Meymeh County, Iran;Farrokhzadeh H.;Journal of Health System Research,2017

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