| dc.description.abstract |
Edible or cooking vegetable oil is fat of plant origin, which is used for the purpose of food related use. Edible vegetable oils are prone to quality deterioration through oxidation, hydrolytic and microbial degradation as a result of factors such as the quality of raw materials, and the processing technology types, poor storage and distribution. Moreover, vegetable oils rancidity due to oxidation may pose health risks including cancer and inflammation due to the release of oxidation products that are reactive and toxic. |
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