Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating
The heating performance of olive oil was compared with that of corn oil, olive-residue oil and 50:50 mixture of olive oil and corn oil. The oils were heated intermittently for two hours per day at a temperature of 175 ± 5° C for five consecutive days. Under such conditions thermal and oxidative deco...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/305 |