Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating

International Journal of Food Science and Technology

Volumn 38, Issue 4, 2003, Pages 481-486

  Caponio, Francesco ^a   Pasqualone, Antonella ^a   Gomes, Tommaso ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Gas chromatography; Heat treatment; Non eluted material; Routine analysis; Trans isomers

Indexed keywords

NON-ELUTED MATERIALS;

COMPOSITION; FATTY ACIDS; FOOD PROCESSING; ISOMERS; LIPIDS; MICROWAVE HEATING; OXIDATION; UNSATURATED COMPOUNDS;

VEGETABLE OILS;

ARACHIS HYPOGAEA; HELIANTHUS;

EID: 0037260262     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00703.x     Document Type: Article

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