Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Food and Chemical Toxicology

Volumn 47, Issue 1, 2009, Pages 92-97

  Malheiro, Ricardo ^a   Oliveira, Ivo ^a   Vilas Boas, Miguel ^a   Falcão, Soraia ^a   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

tocopherol; Microwave heating; Olive oil; Quality parameters

Indexed keywords

ALPHA TOCOPHEROL; CAROTENOID; CHLOROPHYLL; OLIVE OIL; PEROXIDE;

ACIDITY; ARTICLE; CHEMICAL PARAMETERS; COLOR; DIFFERENTIAL PULSE VOLTAMMETRY; HEATING TIME; HYDROLYSIS; MICROWAVE COOKING; PHYSICAL PARAMETERS; TIME;

CHLOROPHYLL; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MICROWAVES; PLANT OILS; TIME FACTORS;

DORCATRAGUS MEGALOTIS;

EID: 58149202228     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.10.014     Document Type: Article

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