Alterations in Peroxide Values in Cooking Oils. Subjected to Light and Heat

      Аннотация: Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature. Cooking oils are derived either from animal fat, as butter, lard and other types, or plant oils from the olive, maize, sunflower and many other species. Types of cooking oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, rice bran oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic.

Ключевые слова: alterations, Peroxide Values, Cooking Oils, Light, Heat