Changes occurring in vegetable oils composition due to microwave heating
The effect of microwave heating on three vegetable oils having different lipid compositions was studied. Sunflower, soybean and peanut oils in comparison with oil admixture of soybean and peanut oil (1:1, w/w), were selected for this study. Each oil was heated for 2, 4, 6, 8, 10, 12, 15 and 18 minut...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2003-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/219 |