Original paper
Domestic Sautéing with EVOO: Change in the Phenolic Profile
Abstract
(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions...
Paper Details
Title
Domestic Sautéing with EVOO: Change in the Phenolic Profile
Published Date
Jan 16, 2020
Journal
Volume
9
Issue
1
Pages
77 - 77
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Notes
History