دورية أكاديمية
Effect of heating and Re-heating on physico-chemical properties of rice bran oil and soybean oil
| العنوان: | Effect of heating and Re-heating on physico-chemical properties of rice bran oil and soybean oil |
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| المؤلفون: | Tahera Siddiqua, Ielias Uddin, Md Rakibul Hasan, Rokeya Begum |
| المصدر: | Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100979- (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Agriculture (General) LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | Cooking oils, Thermal stability, Oxidative degradation, Lipid quality, Heat-induced alterations, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | This study investigates the thermal stability and suitability of rice bran oil (RBO) and soybean oil (SBO) during deep-oil frying of French fries, with a specific focus on the 6th time oil usage. The purpose is to determine the impact of repeated heating cycles on the physical, chemical, and fatty acid composition of these oils. Results reveal that RBO is more stable than SBO. Both oils maintain peroxide values below 10 meqO2/kg in the initial four heating cycles, with acceptable acid values ( |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2666-1543 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2666154324000164; https://doaj.org/toc/2666-1543 |
| DOI: | 10.1016/j.jafr.2024.100979 |
| URL الوصول: | https://doaj.org/article/705d68caa14c4ea2950eeda62d548e69 |
| رقم الأكسشن: | edsdoj.705d68caa14c4ea2950eeda62d548e69 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26661543 |
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| DOI: | 10.1016/j.jafr.2024.100979 |