Stabilization of olive oil by microwave heating

International Journal of Food Sciences and Nutrition

Volumn 48, Issue 6, 1997, Pages 365-371

  Farag, R S ^a   El Baroty, G ^a   Abd El Aziz, Nawal ^b   Basuny, Amany M ^b  

^a CAIRO UNIVERSITY   (Egypt)

^b ANIMAL PRODUCTION RESEARCH INSTITUTE   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACID; HYDROPEROXIDE; LIPOXYGENASE; OLIVE OIL; TRIACYLGLYCEROL LIPASE;

ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; ENZYME ACTIVITY; HEATING; MICROWAVE OVEN; MICROWAVE RADIATION; STORAGE;

EID: 0030814921     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489709028584     Document Type: Article

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