Amira Yahyaoui | OMICS International
ISSN: 2168-9652

Biochemistry & Physiology: Open Access
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Amira Yahyaoui


Microwave Heating of Different Commercial Tunisian Olive Oil: Regarding to Exposure Times on Physical and Chemical Parameters Properties

In this work the effect of different microwave heating times, that simulate the usual times used to cooking, on Tunisian olive oils was investigated. Traditional parameters, including free acidity, peroxide value, ultraviolet absorbance values at 232 and 270 nm, phenolic, chlorophyll and carotenoid compositions, were determined in four extra-virgin... Read More»

Amira Yahyaoui, Ghayth Rigane and Ridha Ben Salem

Research Article: Biochem Physiol 3: 131

DOI: 10.4172/2168-9652.1000131

Abstract Peer-reviewed Full Article Peer-reviewed Article PDF