ABSTRACT
Oil Stability ...................................................................................... 192 7.4 Summary ...................................................................................................... 193 References .............................................................................................................. 194
The delay in fat oxidation is of major interest to oil processors and for cooking and frying operators in order to guarantee good oil performance and stability at room and at elevated temperatures. Further, the use of fats and oils under nonstandard household conditions requires optimization and a long shelf life at any storage condition or cooking procedure in order to obtain food with low oxidation products, which are known to be involved in the development of various human diseases such as cardiovascular disease, cancer, or type 2 diabetes.
