Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Czech Journal of Food Sciences

Volumn 28, Issue 5, 2010, Pages 376-384

  Vidrih, Rajko ^a   Vidakovič, Sergeja ^b   Abramovič, Helena ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b Emona Nutrition Research and Development Centre   (Slovenia)

Author keywords

Fatty acid composition; Oxidative stability; Tocopherols; Vegetable oils

Indexed keywords

MONOUNSATURATED FATTY ACIDS; OLIVE OIL; OXIDATION; PEROXIDES; POLYUNSATURATED FATTY ACIDS; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OILS;

BIOCHEMICAL PARAMETERS; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; NEGATIVE CORRELATION; OXIDATIVE DEGRADATION; OXIDATIVE STABILITY; TOCOPHEROL CONTENTS; TOCOPHEROLS;

OILSEEDS;

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS;

EID: 77958127974     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/202/2008-cjfs     Document Type: Article

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