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Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

✍ Scribed by Grażyna Budryn; Ewa Nebesny; Dorota Żyżelewicz; Joanna Oracz; Karolina Miśkiewicz; Justyna Rosicka-Kaczmarek

Book ID
112082623
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
257 KB
Volume
114
Category
Article
ISSN
1438-7697

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## Abstract The influence of white cabbage on oxidative and thermooxidative changes of plant fats (rapeseed oil) and animal fats (lard) was determined by an array of standard tests. The fats were heated at 100 °C for 6 h in a model system mimicking normal cooking conditions in the presence or absen