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Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating

  • Published:2003-03-26 Issue:4 Volume:38 Page:481-486
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

Caponio Francesco,Pasqualone Antonella,Gomes Tommaso

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference17 articles.

1. Misura della termo-ossidazione in oli vegetali riscaldati a microonde in sistemi modello;Caponio;Industrie Alimentari,2001

2. Consommation en acides gras trans et risque cardio-vasculaire: étude Aquitaine;Combe;Oleagineux Corps gras Lipides,2000

3. Changes in olive oil composition due to microwave heating;Cossignani;Journal of the American Oil Chemists’ Society,1998

4. Fatty acid composition: a useful tool for the determination of alteration level in heated fats;Dobarganes;Revue Française des Corps Gras,1988
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