Oxidation Changes of Vegetable Oils during Microwave Heating
2009; Czech Academy of Agricultural Sciences; Volume: 27; Issue: Special Issue 1 Linguagem: Inglês
10.17221/929-cjfs
ISSN1805-9317
AutoresD. Lukešová, Jana Dostálová, Eman A. Mahmoud, M. Svárovská,
Tópico(s)Food Drying and Modeling
ResumoOxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes.
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