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The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils

✍ Scribed by Maryam Gharachorloo; Mehrdad Ghavami; Maryam Mahdiani; Reza Azizinezhad

Book ID
107494524
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
277 KB
Volume
87
Category
Article
ISSN
0003-021X

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Olive oil, sunΓ½ower oil and palm olein were used in repeated potato fryings until the oils reached the limit of 25% of polar compounds allowed by law. Six groups of rats, over 28 days, were fed diets containing 8% of : olive oil ; olive oil from 69 fryings ; sunΓ½ower oil ; sunΓ½ower oil from 48 fryin