Evaluating the rancidity and quality of discarded oils in fast food restaurants

This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standa...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Nutr
Main Authors: Esfarjani, Fatemeh, Khoshtinat, Khadijeh, Zargaraan, Aziz, Mohammadi‐Nasrabadi, Fatemeh, Salmani, Yeganeh, Saghafi, Zahra, Hosseini, Hedayat, Bahmaei, Manochehr
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2019
Teme:
Original Research
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC6657716/
https://ncbi.nlm.nih.gov/pubmed/31367358
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1072
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