Oxidation of olive oils during microwave and conventional heating for fast food preparation

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  El Moneim Mahmoud, E Abd ^a   Dostalova J ^b   Pokorny J ^b   Lukesova D ^b   Dolezal M ^b  

^a Higher Institute of Tourism and Hotels   (Egypt)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Conjugated dienes; Conjugated trienes; Conventional heating; Fatty acids composition; Lipid oxidation; Microwave heating; Olive oil; Peroxide value

Indexed keywords

EID: 68949198452     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/963-cjfs     Document Type: Conference Paper

References (8)

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