info:eu-repo/semantics/publishedVersion
Changes in quality and composition of sunflower oil during processing and storage
Fecha
2010Registro en:
Carrin, Maria Elena; Carelli Albarracin, Amalia Antonia; Changes in quality and composition of sunflower oil during processing and storage; Transworld Research Network; 2010; 25-48
978-81-7895-472-1
CONICET Digital
CONICET
Autor
Carrin, Maria Elena
Carelli Albarracin, Amalia Antonia
Resumen
Sunflower oil is one of the most frequently consumed oils in the world. Its processing and storage conditions are very important since they can influence the oil quality by varying the quantity and proportion of its minor compounds. This article provides information about the compositional changes produced during sunflower-oil processing and storage, and describes how these changes affect oil quality. The review has been divided in four well-defined main sections: sunflower-oil chemical composition, sunflower-seed processing, changes in composition and changes in quality indexes.