Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in a microwave oven and in a conventional oven f...

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Bibliographic Details
Main Authors: E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
conjugated dienes
conjugated trienes
conventional heating
fatty acids composition
lipid oxidation
microwave heating
olive oil
peroxide value
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0027_oxidation-of-olive-oils-during-microwave-and-conventional-heating-for-fast-food-preparation.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0027_oxidation-of-olive-oils-during-microwave-and-conventional-heating-for-fast-food-preparation.php

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