Ghent University Academic Bibliography


Project: Influence of the pretreatment on the organoleptic and nutritional properties of oils and fats.

project duration
01-MAR-97 – 31-DEC-99
A number of recently developed methods for the objective determination of subjective parameters will be investigated. The influence of the pretreatment (degumming, bleaching) on the organoleptic and nutritional quality ofrefined oil will be studied in detail. The final aim is to determine the effect of some minor components (phosphatides, metals, oxidation products) on the general oil quality.