The Effect of Storage Time on the Composition of the Olive and Sunflower Oils

The effect of storage time on the composition of the olive and sunflower oils has been investigated. It were studied parameters like free fatty acids (FFA), anisidine value (AV), iodine value (IV), saponification number (SN) and identification of the molecular structure through FT-IR method. During...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Key Engineering Materials 2015-08, Vol.660, p.132-137
Hauptverfasser:	Marinoiu, Adriana, Cobzaru, Cristina, Cobzaru, Claudia, Ungureanu, Doina, Cernatescu, Corina, Apostolescu, Nicolae, Tataru-Farmus, Ramona Elena, Bordeianu, Genoveva, Apostolescu, Gabriela Antoaneta
Format:	Artikel
Sprache:	eng
Schlagworte:	Anisidine Composition effects Fatty acids Molecular structure Olive oil Olives Stability Sunflower oil
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!