| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539680 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Extra virgin olive oil was heated at 190 °C in an industrial fryer for 40 h. ⺠The evolution of oil composition was monitored by 1H NMR. ⺠Equations that relate oil composition and heating time were obtained. ⺠Monounsaturated groups degraded at faster rate than polyunsaturated groups. ⺠4-Hydroxy-2-alkenals were not found and 2,4-alkadienals were formed in small amount.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M.D. Guillén, P.S. Uriarte,