Open AccessComparative analysis of physiologically important fatty acids
Author(s) -
Gabriella Kövér,
Zoltán Győri
Publication year - 2010
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/41/2683
Subject(s) - rapeseed , sunflower , food science , pumpkin seed , human health , sunflower seed , fatty acid , linolenic acid , polyunsaturated fatty acid , linseed oil , biology , chemistry , microbiology and biotechnology , linoleic acid , agronomy , biochemistry , medicine , environmental health
Fatty acid composition of some vegetable oils, like wheat germ, walnut, peanut, hempseed, linseed, sunflower-seed, olive, rapeseed, grape seed or pumpkin seed, analysed at Food Science Institute of Debrecen University, are summarised here. The effect of heat treatments usually used in Hungarian cuisine was examined in this paper.The influence of different fatty acids on human health is also reviewed.