Alterations in Peroxide Values in Cooking Oils

Subjected to Light and Heat

Autori

• Sana Aziz

Parametri

Pagine

84pagine

Tempo di lettura

3ore

• Economia e affari

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Cooking oil serves multiple culinary purposes, including frying, baking, and flavoring foods both hot and cold. It can be liquid or solid, depending on its fat content, with examples like coconut and palm oil being solid at room temperature. Sourced from both animal fats (like butter and lard) and various plants (such as olive, sunflower, and canola), cooking oils can also be infused with flavors from herbs and spices. The diversity of cooking oils enhances a wide array of dishes, making them essential in kitchens worldwide.

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Lingua: Inglese

Pubblicato: 2018

(In brossura)