Oxidation Changes of Vegetable Oils during Microwave Heating

被引：15
|
作者：
Lukesova, D. [1 ]
Dostalova, J. [1 ]
Mahmoud, E. El-Moneim [1 ]
Svarovska, M. [1 ]
机构：
[1] Prague Inst Chem Technol, Dept Food Chem & Anal, CR-16628 Prague, Czech Republic
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2009年 / 27卷
关键词：
microwave heating; peroxide value; conjugated dienes and trienes; vegetable oils; STABILITY;
D O I：
10.17221/929-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes.
引用
收藏
页码：S178 / S181
页数：4
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