Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022366" target="_blank" >RIV/60461373:22330/09:00022366 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
Original language description
The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave and conventional rating. The evaluated parameters were peroxide value, content of conjugated dienes and trienes and fatty acid composition.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
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Volume of the periodical
27
Issue of the periodical within the volume
S
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
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UT code for WoS article
000269005600054
EID of the result in the Scopus database
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