Publication details
Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
| Authors | |
|---|---|
| Year of publication | 2020 |
| Type | Article in Periodical |
| Magazine / Source | Open Life Sciences |
| MU Faculty or unit | |
| Citation | |
| Web | https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract |
| Doi | http://dx.doi.org/10.1515/biol-2020-0064 |
| Keywords | virgin olive oil; refined olive oil; saturated fatty acids; monounsaturated fatty acids; polyunsaturated fatty acids; cross-correlation analysis |
| 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 involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. |
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