The influence of essential oils on the quality and stability of olive oil
Vegetable oils, especially unrefined oils, are subject to oxidation and hydrolytic changes
under the influence of elevated temperature, light, and moisture. The degree of deterioration
of the oil and fat can be affected by the type of feedstock, the chemical composition, and the
conditions of processing and storage. In addition to changes in the organoleptic properties
of oils and fats, their nutritional value also changes. In addition, essential oils and various
herb extracts such as rosemary, sage, oregano, thyme, mint, basil, etc. have an impact on …
under the influence of elevated temperature, light, and moisture. The degree of deterioration
of the oil and fat can be affected by the type of feedstock, the chemical composition, and the
conditions of processing and storage. In addition to changes in the organoleptic properties
of oils and fats, their nutritional value also changes. In addition, essential oils and various
herb extracts such as rosemary, sage, oregano, thyme, mint, basil, etc. have an impact on …
The Influence of Essential Oils on the Quality and Stability of Olive Oil
T Gavric, V Vesna - 10th Central European Congress on Food …, 2022 - books.google.com
Vegetable oils, especially unrefined oils, are subject to oxidation and hydrolytic changes
under the influence of elevated temperature, light, and moisture. The degree of deterioration
of the oil and fat can be affected by the type of feedstock, the chemical composition, and the
conditions of processing and storage. In addition to changes in the organoleptic properties
of oils and fats, their nutritional value also changes. In addition, essential oils and various
herb extracts such as rosemary, sage, oregano, thyme, mint, basil, etc. have an impact on …
under the influence of elevated temperature, light, and moisture. The degree of deterioration
of the oil and fat can be affected by the type of feedstock, the chemical composition, and the
conditions of processing and storage. In addition to changes in the organoleptic properties
of oils and fats, their nutritional value also changes. In addition, essential oils and various
herb extracts such as rosemary, sage, oregano, thyme, mint, basil, etc. have an impact on …
以上显示的是最相近的搜索结果。 查看全部搜索结果