Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

Food Control

Volumn 28, Issue 1, 2012, Pages 59-68

  Guillén, Maria D ^a   Uriarte, Patricia S ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

1H nuclear magnetic resonance ( 1H NMR); Acyl groups; Aldehydes; Extra virgin olive oil; Frying temperature; Iodine Value; Linseed oil; Omega 3 groups; Polar Compounds; Sunflower oil; Thermodegradation process

Indexed keywords

HELIANTHUS;

EID: 84861213804     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.04.024     Document Type: Article

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