Stability of fried olive and sunflower oils enriched with thyrnbra capitata essential oil

The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T capitata oil o...

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Bibliographic Details
Main Author: Miguel, Maria (author)
Other Authors: Antunes, Maria Dulce (author), Rohaim, Abdulrahman (author), Figueired, Ana Cristina (author), Pedro, Luis G. (author), Barroso, Jose G. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Fat
Online Access:http://hdl.handle.net/10400.1/12044
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/12044

Internet

http://hdl.handle.net/10400.1/12044

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