Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

LWT

Volumn 43, Issue 7, 2010, Pages 1104-1112

  Chiavaro, Emma ^a   Rodriguez Estrada, Maria Teresa ^b   Vittadini, Elena ^a   Pellegrini, Nicoletta ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chemical stability indices; Differential scanning calorimetry; Microwave heating; Vegetable oils

Indexed keywords

ANTIOXIDANTS; CHEMICAL STABILITY; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; MICROWAVE HEATING; MICROWAVES; PETROLEUM INDUSTRY; SUNFLOWER OIL; THERMODYNAMIC PROPERTIES; VEGETABLE OILS;

ANTIOXIDANT CAPACITY; DEGREE OF UNSATURATIONS; LOWER TEMPERATURES; READY-TO-EAT FOODS; STATISTICAL CORRELATION COEFFICIENT; THERMAL PARAMETERS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; VEGETABLE OIL INDUSTRY;

THERMAL PROCESSING (FOODS);

ARACHIS HYPOGAEA; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; HELIANTHUS;

EID: 78650213629     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.016     Document Type: Article

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