Modeling the effect of heat treatment on fatty acid composition
in home-made olive oil preparations

J 2020

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

DORDEVIC, Dani; Ivan KUSHKEVYCH; Simona JANCIKOVA; Sanja CAVAR ZELJKOVIC; Michal ZDARSKY et al.

Základní údaje

Originální název

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Autoři

DORDEVIC, Dani; Ivan KUSHKEVYCH; Simona JANCIKOVA; Sanja CAVAR ZELJKOVIC; Michal ZDARSKY a Lucia HODULOVA

Vydání

Open Life Sciences, 2020, 2391-5412

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10618 Ecology

Stát vydavatele

Polsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.938

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/20:00116285

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

virgin olive oil; refined olive oil; saturated fatty acids; monounsaturated fatty acids; polyunsaturated fatty acids; cross-correlation analysis

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 29. 4. 2021 16:34, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples.

Návaznosti

MUNI/A/0947/2019, interní kód MU

Název: Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 4 (Akronym: SV2020)

Investor: Masarykova univerzita, Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 4, DO R. 2020_Kategorie A - Specifický výzkum - Studentské výzkumné projekty

Citovat

DORDEVIC, Dani; Ivan KUSHKEVYCH; Simona JANCIKOVA; Sanja CAVAR ZELJKOVIC; Michal ZDARSKY a Lucia HODULOVA. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. Open Life Sciences. 2020, roč. 15, č. 1, s. 606-618. ISSN 2391-5412. Dostupné z: https://doi.org/10.1515/biol-2020-0064.

@article{1675801,
   author = {Dordevic, Dani and Kushkevych, Ivan and Jancikova, Simona and Cavar Zeljkovic, Sanja and Zdarsky, Michal and Hodulova, Lucia},
   article_number = {1},
   doi = {https://doi.org/10.1515/biol-2020-0064},
   keywords = {virgin olive oil; refined olive oil; saturated fatty acids; monounsaturated fatty acids; polyunsaturated fatty acids; cross-correlation analysis},
   language = {eng},
   issn = {2391-5412},
   journal = {Open Life Sciences},
   title = {Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations},
   url = {https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract},
   volume = {15},
   year = {2020}
}

TY  - JOUR
ID  - 1675801
AU  - Dordevic, Dani - Kushkevych, Ivan - Jancikova, Simona - Cavar Zeljkovic, Sanja - Zdarsky, Michal - Hodulova, Lucia
PY  - 2020
TI  - Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
JF  - Open Life Sciences
VL  - 15
IS  - 1
SP  - 606-618
EP  - 606-618
SN  - 23915412
KW  - virgin olive oil
KW  - refined olive oil
KW  - saturated fatty acids
KW  - monounsaturated fatty acids
KW  - polyunsaturated fatty acids
KW  - cross-correlation analysis
UR  - https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract
L2  - https://www.degruyter.com/view/journals/biol/15/1/article-p606.xml?tab_body=abstract
N2  - The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples.
ER  -

DORDEVIC, Dani; Ivan KUSHKEVYCH; Simona JANCIKOVA; Sanja CAVAR ZELJKOVIC; Michal ZDARSKY a Lucia HODULOVA. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. \textit{Open Life Sciences}. 2020, roč.~15, č.~1, s.~606-618. ISSN~2391-5412. Dostupné z: https://doi.org/10.1515/biol-2020-0064.

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