Capítulo de Libro

Changes in quality and composition of sunflower oil during processing and storage

Título del libro: Advances in fats and oil research

Carrin, Maria ElenaIcon ; Carelli Albarracin, Amalia AntoniaIcon
Otros responsables: Tomás, Mabel CristinaIcon
Fecha de publicación: 2010
Editorial: Transworld Research Network
ISBN: 978-81-7895-472-1
Idioma: Inglés
Clasificación temática:

Resumen

Sunflower oil is one of the most frequently consumed oils in the world. Its processing and storage conditions are very important since they can influence the oil quality by varying the quantity and proportion of its minor compounds. This article provides information about the compositional changes produced during sunflower-oil processing and storage, and describes how these changes affect oil quality. The review has been divided in four well-defined main sections: sunflower-oil chemical composition, sunflower-seed processing, changes in composition and changes in quality indexes.
Palabras clave: SUNFLOWER OIL , QUALITY , MINOR COMPOUNDS
 
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Tamaño: 173.1Kb
Formato: PDF
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Licencia
info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/115923
Colecciones
Capítulos de libros(PLAPIQUI)
Capítulos de libros de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Carrin, Maria Elena; Carelli Albarracin, Amalia Antonia; Changes in quality and composition of sunflower oil during processing and storage; Transworld Research Network; 2010; 25-48
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