Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef

<p>The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical charact...

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Autors principals:	Benard Nkole, Adolf Lungu, Christopher Mwanza, Evans Kaimoyo, Violet Kayamba, Evelyn Funjika
Format:	Artigo
Idioma:	Inglês
Publicat:	Department of Food Technology 2025-06-01
Col·lecció:	Food ScienTech Journal
Matèries:	reused cooking oil, acid value, peroxide value, aspergillus flavus
Accés en línia:	https://jurnal.untirta.ac.id/index.php/fsj/article/view/31417
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