Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F20%3A10141312" target="_blank" >RIV/00027006:_____/20:10141312 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/20:00116285 RIV/61989592:15310/20:73603658 RIV/62157124:16270/20:43878625
Result on the web
<a href="https://www.degruyter.com/document/doi/10.1515/biol-2020-0064/pdf" target="_blank" >https://www.degruyter.com/document/doi/10.1515/biol-2020-0064/pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/biol-2020-0064" target="_blank" >10.1515/biol-2020-0064</a>

Result language
angličtina
Original language name
Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
Original language description
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involves repeated heat treatment cycles. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of refined olive oil heating at a lower temperature below 180 degrees C.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)