Oxidative changes of vegetable oils during microwave heating

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated d...

Full description

Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Jana Dostálová, Pavel Hanzlík, Zuzana Réblová, Jan Pokorný
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2005-12-01
Subjects:	microwave heating oxidation polymerisation pork lard vegetable oils
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200506-0003_oxidative-changes-of-vegetable-oils-during-microwave-heating.php