Correlación entre los periodos de inducción oxidativa y métodos sensoriales para determinar el umbral de aceptación en aceites vegetales comestibles

Correlación entre los periodos de inducción oxidativa y métodos sensoriales para determinar el umbral de aceptación en aceites vegetales comestibles

In the oil and grease industry, it is essential to study the shelf life based on oxidative stability, creating the challenge of being able to estimate this information more accurately. The objective of this work was to determine the threshold of acceptance of edible vegetable oils by instrumental se...

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Bibliographic Details
Main Author: Molina Quijije, Génesis Nataly (author)
Other Authors: Zamora Meza, Erika Alejandra (author)
Format: masterThesis
Language:spa
Published: 2021
Subjects:
GC-headspace
Rancimat
Conductividad
Soya
Girasol
Panel sensorial
Online Access:http://repositorio.espam.edu.ec/handle/42000/1366
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http://repositorio.espam.edu.ec/handle/42000/1366

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