Informace o publikaci
Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
| Autoři | |
|---|---|
| Rok publikování | 2020 |
| Druh | Článek v odborném periodiku |
| Časopis / Zdroj | Open Life Sciences |
| Fakulta / Pracoviště MU | |
| Citace | |
| www | https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract |
| Doi | https://doi.org/10.1515/biol-2020-0064 |
| Klíčová slova | virgin olive oil; refined olive oil; saturated fatty acids; monounsaturated fatty acids; polyunsaturated fatty acids; cross-correlation analysis |
| Popis | 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. |
| Související projekty: |