Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods.

@article{Bansal2010ReviewOR,
  title={Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods.},
  author={Geeta Bansal and Weibiao Zhou and Philip John Barlow and Pranav Joshi and Hui Ling Lo and Youne Kow Chung},
  journal={Critical reviews in food science and nutrition},
  year={2010},
  volume={50 6},
  pages={503-14}
}
Repeated use of oils and fats for frying of food brings about many changes in their physical and chemical properties. Due to increasing health concerns, the assessment of the quality of reused oils has received much attention, since such assessment is useful in determining the discarding point of the oils. The official analytical methods used in laboratories for this purpose need skill, time, and a large consumption of solvents. To make the oil testing simpler, several rapid test kits have been… CONTINUE READING

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