To effectively control the quality of edible oil, polar compounds in edible oils have been
studied extensively in the past few decades, particularly in the field of frying. This article …

Enormous waste of cooking oil is produced daily in households and food service industries.
It can harm the consumer's or the environment's health if not handled and disposed of …

The objective of this study was to investigate quality and safety of deep-fried oils collected
from two types of locally restaurants; fast food and family style at four times. The results …

Objective: The frequent consumption of deep-fried foods has been linked to high risk of
certain non-communicable diseases. As a consequence, the safety of deep-fried oil (DFO) …

The purpose of this study was to explore Tehranian women's perceptions about the quality
and safety of cooking oils in fast-food restaurants and their behavior toward these …

Farzanegi: Ass ran, Iran (* Corr radi: Assistant ran ct und and Aim y and lipids, nu t sources
for th wn that mitoch iated with dis tion has increa lipid hydrope heated oils aff e, to maintain …

Introduction. The peroxidation of lipids is the effect of subjecting them to the high
temperature. The studies have shown that the created oxidative stress can be counteracted …

زمینه و هدف: میتوکندری ها جایگاه تولید انرژی و از منابع مهم تولید گونه های واکنش اکسیژن هستند.
اختلال در عملکرد میتوکندری مرتبط با بیماری هایی مانند چاقی, دیابت و سرطان می باشد. فعالیت …‎