Stability of Fried Olive and Sunflower Oils Enriched with Thymbra 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...

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Bibliographic Details
Main Author: Miguel, Maria Graça (author)
Other Authors: Antunes, Maria Dulce (author), Rohaim, A. (author), Figueiredo, A. C. (author), Pedro, L. G. (author), Barroso, J. G. (author)
Format: article
Language:eng
Published: 2015
Online Access:http://hdl.handle.net/10400.1/6371
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/6371

Internet

http://hdl.handle.net/10400.1/6371

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