Effects of Microwave Heating on Chemical Properties of Vegetable Oils: A review

dc.contributor.author	Khalid, Mohammed, Y.
dc.contributor.author	Liu
dc.contributor.author	Cao, Pei Rang
dc.contributor.author	Kareem, Bakri A.
dc.contributor.author	Alsyed, Shref
dc.contributor.author	Gasmalla, Mohammed A. A.
dc.contributor.author	Aboshora, Waleed
dc.contributor.author	Al-Hajj, Nabil Qaid M.
dc.contributor.author	Al-Farga, Ammar
dc.date.accessioned	2016-09-28T11:52:23Z
dc.date.available	2016-09-28T11:52:23Z
dc.date.issued	2016-04
dc.identifier.citation	https://www.researchgate.net/publication/307560999	en_US
dc.identifier.issn	2286-4822
dc.identifier.uri	http://hdl.handle.net/123456789/50
dc.description.abstract	Microwave heating has a wide application in the field of food manufacturing such as cooking, drying, pasteurization and preservation of food materials. The purpose of this review was to focus on the using of microwaves heating for vegetable oil seeds heating instead of using conventional heating techniques. Quality parameters, including oil composition, thermal properties, oil stability and the effects on tocopherol contents were reported.	en_US
dc.language.iso	en	en_US
dc.publisher	EUROPEAN ACADEMIC RESEARCH	en_US
dc.relation.ispartofseries	Vol. IV,;Issue 5/ August 2016
dc.subject	microwave heating,	en_US
dc.subject	food manufacturing	en_US
dc.subject	vegetable oils	en_US
dc.title	Effects of Microwave Heating on Chemical Properties of Vegetable Oils: A review	en_US
dc.type	Article	en_US