Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils
In this study, the oils from four different grape seed varieties were heat-treated at 40 and 80 °C for 30 minutes to determine the changes in physicochemical properties and fatty acid composition. Overall, the heat treatments increased the peroxide value and free fatty acids in the oils. The highes...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2024-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2176 |
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