ODT - THESIS TOPIC: László Somogyi: Thermo-oxidative stability of some ...


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Thesis topic proposal

Thermo-oxidative stability of some vegetable oils with special reference to the biologically active components during snack production

THESIS TOPIC PROPOSAL

Institute: Hungarian University of Agriculture and Life Sciences, Gödöllő
food sciences
Doctoral School of Food Sciences

Thesis supervisor: László Somogyi
Location of studies (in Hungarian): SZIU Buda Campus, 1118 Budapest, Villányi út 29-43.
Abbreviation of location of studies: SZIU

Description of the research topic:

Snack products are produced generally by heat treatment in vegetable oils. Composition of the oil as well as the conditions of the treatment highly effect the thermo-oxidative degradation of the oil. In order to minimize the undesirable changes conditions of the treatment should be optimized. Valuable biologically active components such as polyphenols may improve the stability of the oil . During the research work the changes in total polyphenol contents will monitored. Interaction between lipid and carbohydrate components may modify the process of deterioration . Research aimes to study the role of the complex matrix on the thermo-oxidative stability.

Number of students who can be accepted: 1

Deadline for application: 2019-05-30

2024. IV. 17.
ODT ülés
Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).