Oxidative stability of olive oil after food processing and comparison with other vegetable oils
The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180 C. Olive oil samples were not oxidised. independently of the olive oil quality used. Shelf life was longer for...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/102243 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/102243 |