Ontology highlight
ABSTRACT:
SUBMITTER: Tsai YH
PROVIDER: S-EPMC10178358 | biostudies-literature | 2023 Apr
REPOSITORIES: biostudies-literature
Tsai Yi-Hsiou YH Chiang Donyau D Li Yu-Ting YT Perng Tsong-Pyng TP Lee Sanboh S
Foods (Basel, Switzerland) 20230428 9
Vegetable oils provide lipids and nutrition and provide foods with a desirable flavor, color, and crispy texture when used to prepare fried foods. However, the oil quality is degraded at elevated temperatures, and thus must be examined frequently because of the damage to human health. In this study, sunflower, soybean, olive, and canola oils were examined, and their properties were measured periodically at different elevated temperatures. The unsaturated triglyceride in oils reacted with the env ...[more]