Oxidative stability of sunflower oil under different storage conditions

The main alteration of foods that contain oils or fats is due to the oxidation of the fatty acid radicals of the glyceric compounds to form aldehydes, ketones and volatile acids, which are responsible for the unpleasant smell and rancid taste, generating rejection in the consumers. Therefore, the ob...

• Auteur principal: Laz Mero, Mabel Leonela (author)
• Autres auteurs: Tuárez Párraga, Miguel Alejandro (author), Córdova-Mosquera, Rosa Alexandra (author)
• Format: article
• Langue: spa
• Publié: 2021
• Sujets: fatty acids; storage; stability; sunflower oil oxidation; peroxide.; ácidos grasos; almacenamiento; estabilidad; oxidación del aceite de girasol; peróxido.
• Accès en ligne: https://revistas.utm.edu.ec/index.php/latecnica/article/view/4108