Quality Assessment of Heated Cooking Oil, Agab, Using a Simple Newly-Developed Spectrophotometric Method

Author:

Hamed Said Fatouh,abo El-Wafa Ghada Ahmed,El-Ghorab Ahmed,Shibamoto Takayuki

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

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2. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:R77–R86

3. Xu X-Q (2000) A new spectrophotometric method for the rapid assessment of deep frying oil quality. J Am Oil Chem Soc 77:1083–1086

4. Marquiz-Ruiz G, Dobarganes MC (1996) Nutritional and physiological effects of used frying fats. In: Perkins EG, Erickson MD (eds) Deep frying chemistry, nutrition and practical application. AOCS Press, Champaign, pp 160–182

5. Firestone D (1993) Worldwide regulation of frying fats and oils. Inform 4:1366–1371

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