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Avaliação da qualidade do azeite durante o processo de fritura
Carapinha, P.; Correia, A.C.; Ferreira-Dias, S.Olive oil is the main lipid source in the Mediterranean diet. Due to its richness in monounsaturated fatty acids and in natural antioxidants, the olive oil is highly resistant to oxidation and, therefore, it is an excellent oil to be used in deep frying processes. The aim of the present study was to investigate the quality evolution of two commercial olive oils (extra virgin olive oil and olive oil) during heat...
Data: 2012
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Origem: Repositório da UTL
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