Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics

ABSTRACT: Oil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ul...

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Detalles Bibliográficos
Autores principales: Majchrzak, Tomasz, Lubinska, Martyna, Różańska, Anna, Dymerski, Tomasz, Gębicki, Jacek, Namieśnik, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Vienna 2017
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541118/
https://www.ncbi.nlm.nih.gov/pubmed/28824202
http://dx.doi.org/10.1007/s00706-017-1968-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541118/
https://www.ncbi.nlm.nih.gov/pubmed/28824202
http://dx.doi.org/10.1007/s00706-017-1968-y

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