Now showing items 1-3 of 3
Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils
(Science and Education Publishing, 2017-11-14)
Trans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared ...
Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine
(Science and Education Publishing, 2014-10-31)
The quality of extra virgin olive oil (EVOO) is intimately affected by packaging material and storage temperature. In this study, the influence of packaging materials and elevated temperature on EVOO quality was investigated ...
Evaluation of selected quality indicators of extra virgin olive oil bottled in different packaging materials upon storage under different lighting conditions
(David Publishing, 2013-05-20)
The effect of packaging materials and lighting conditions on quality of extra virgin olive oil (EVOO) was investigated during six months. The results highlighted an influence of light and type of packaging material on ...