Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil
Research on the effects of microwave vs. “conventional” heating of dietary oils on lipid oxidation has been very limited. In this study, canola oil (Brassica rapa subsp. oleifera) was heated in either convection or microwave oven to compare the effects of heating methods on triacylglycerol (TAG) oxi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-05-01
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| Series: | Oilseeds and fats, crops and lipids |
| Subjects: | |
| Online Access: | https://doi.org/10.1051/ocl/2017015 |