Oxidation changes of vegetable oils during microwave heating

Czech Journal of Food Sciences

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

  Lukesova D ^a   Dostalova J ^a   El Moneim Mahmoud, E ^a   Svarovska M ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Conjugated dienes and trienes; Microwave heating; Peroxide value; Vegetable oils

Indexed keywords

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 68949201924     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/929-cjfs     Document Type: Conference Paper

References (7)

1. DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech Journal of Food Sciences, 23: 230-239. (Pubitemid 43001957)
2. HASSANEIN M.M., EL-SHAMI S.M., EL-MALLAH M.H. (2003): Changes occurring in vegetable oils composition due to microwave heating. Grasas y Aceites, 54: 343-349.
3. NAZ S., SHEIKH H., SIDDIGI R., SAYEED S.A. (2004): Oxidative stability of olive, corn and soybean oil under different conditions. Food Chemistry, 88: 253-259. (Pubitemid 38887367)
4. SUMNU G. (2001): A review on microwave baking of foods. International Journal of Food Science and Technology, 36: 117-127. (Pubitemid 33389033)
5. VIEIRA T.M.F.S., REGITANO-DARCE M.A.B. (2001): Canola Oil Thermal Oxidation During Oven Test and Microwave Heating. Lebensmittel-Wïssenschaft und-Technologie, 34: 215-221.
6. YOSHIDA H., NOBUHISA H., KAJIMOTO G. (1990): Microwave energy effects on quality of some seed oils. Journal of Food Science, 55:1412-1416.
7. YOSHIDA H., TATSUMI M., KAJIMOTO G. (1992): Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating. Journal of the American Oil Chemists' Society, 69: 119-125.