Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying

Autor: Tsaknis, John, Spiliotis, Vasilis, Lalas, Stavros, Gergis, Vlasis, Dourtoglou, Vasilis

Publikováno v: Grasas y Aceites, Vol 50, Iss 1, Pp 37-48 (1999)
Grasas y Aceites; Vol. 50 No. 1 (1999); 37-48
Grasas y Aceites; Vol. 50 Núm. 1 (1999); 37-48
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations. The oils were used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6627e772b6e28c440da8052bb4ee819d
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/634