Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a co...

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Detalles Bibliográficos
Autores principales: Kmiecik, Dominik, Fedko, Monika, Małecka, Justyna, Siger, Aleksander, Kowalczewski, Przemysław Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221345/
https://www.ncbi.nlm.nih.gov/pubmed/37241988
http://dx.doi.org/10.3390/molecules28104247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221345/
https://www.ncbi.nlm.nih.gov/pubmed/37241988
http://dx.doi.org/10.3390/molecules28104247

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