| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6396803 | Food Research International | 2014 | 10 Pages |
Abstract
Multiparametric equations allowed predicting the formation of volatile aldehydes of heated oils by measuring only two parameters: TBARS390 during their heating, and the lipid profile in unheated oils (MUFA, Ï-3 and Ï-6). Results pointed out the interest of choosing ABS390 when the oxidative evolution of vegetable oils under heating is assessed by the TBARS test.
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Authors
Candelaria Poyato, Diana Ansorena, Iñigo Navarro-Blasco, Iciar Astiasarán,