Changes in pumpkin seed oil during heating
Purified pumpkin seed oil was heated either continuously or intermittently for 10 hours at 180±5°C, and occurring changes were evaluated. Free fatty acids (FFA), peroxide value (PV), colour, polar compounds and viscosity increased, while iodine value and unsaturation decreased. Intermittent heating...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-10-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/930 |