Effect of heating on fatty acid composition of edible oils and fat – Bc. Filip Vojáček
Bc. Filip Vojáček
Master's thesis
Effect of heating on fatty acid composition of edible oils and fat
Abstract:
Frying of food is one of the oldest methods of cooking. Oil is during the frying process subjected to aggressive conditions such as high temperature, and the presence of oxygen and water. These conditions cause thermal-oxidative degradation changes in the oil according to thermal-oxidative stability of the oil. These changes influence a fatty acid composition of the oil. In this study has been examined …more
Language used: English
Date on which the thesis was submitted / produced: 26. 4. 2019
Thesis defence
- Supervisor: Ing. Klára Urbanová, Ph.D.
Citation record
ISO 690-compliant citation record:
VOJÁČEK, Filip. \textit{Effect of heating on fatty acid composition of edible oils and fat}. Online. Master's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2019. Available from: https://theses.cz/id/3mntaq/.
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesMaster programme / field:
Tropical Agriculture / Sustainable Rural Development in the Tropics and Subtropics
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