文章基本信息

标题：Oxidation Changes of Vegetable Oils during Microwave Heating
本地全文：下载
作者：D. Lukešová ; J. Dostálová ; E. Abd El-Moneim Mahmoud 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2009
卷号：27
页码：S178-S181
出版社：Czech Academy of Agricultural Sciences
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.
关键词：microwave heating; peroxide value; conjugated dienes and trienes; vegetable oils