Study by 31P NMR spectroscopy of the triacylglycerol degradation processes in olive oil with different heat-transfer mechanisms.

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Lucas Torres, Covadonga; Pérez Martínez, Angel; Cabañas Galán, Beatriz; Moreno Moreno, Andrés;
  • Related identifiers: doi: 10.1016/j.foodchem.2014.05.092
  • Subject: Olive oil | Conventional heating | Triacylglycerol hydrolysis | Microwave dielectric heating | Diacylglycerol isomerisation | 31 P NMR

The thermal degradation of olive oil using conventional and microwave heating under the same experimental conditions were compared. A powerful identification and quantification technique based on 31P NMR has been developed to characterise the differences between the min... View more
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