Search results for: ANALYTICAL CHEMISTRY
Search results for: ANALYTICAL CHEMISTRY
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Overall color parameter as a parameter determining the level of oxidation of olive oil
PublicationEdible fats are an important part of a human daily diet. They have a significant effect on the proper functioning of the human body. During frying, the oil is chemically modified and the fats consumed should have the highest oxidation stability. The subject of the study were samples of olive oil bought at local markets in Gdansk. Samples were heated at 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. The aim of the study was to determine...
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Maciej Przybyłek Dr hab.
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Hameed Haq PhD
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Oskar Ronda
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