Sastav i kvalitet jestivih biljnih ulja
2009
Selma Čorbo | Aida Džaferović | Samira Dedić
Refined and unrefined vegetable oils are provisions with high energetic valne and have an important role in human nourishment.Today, more and more attention is paid on consuming enought amount of lipids to satisfy the needs for essential lipid acids and vitamins contained in them. To get vegetable oils of quality with good organoleptic properties and good upkeeping, it is important to pay full attention to the production, especially of uinrefined iols and their care. The consumers demand a particular garancy of the quality. The quality of refined and unrefined vegetable oils depends on chemo-physical and organoleptic properties whitch also show the similarity between these two important products. With all oils, following analyses are done content of water, lipids, iodine and saponification free lipid acids, peroxide number, maintenance on 98 °C/24 hours, energetic values ond organoleptic evaluation.
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