Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils

European Journal of Lipid Science and Technology

Volumn 117, Issue 4, 2015, Pages 503-513

  Borges, Thays Helena ^a   Malheiro, Ricardo ^b,c   de Souza, Adriana Marques ^a   Casal, Susana ^c   Pereira, José Alberto ^b  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Crude baru oil; Dipteryx alata Vog.; Microwave heating; Oil composition; Oil quality

Indexed keywords

DIPTERYX ALATA; GLYCINE MAX;

EID: 84961353414     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400351     Document Type: Article

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