Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy
Several methodologies could be used to characterize vegetable oil besides estimating thermal modification provided by high temperatures. These techniques are used as a proper tool to determine compositional and functional analysis of food ingredients and finished products. In general, vegetable oils...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2018-12-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/39934 |