Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil

Journal of the Science of Food and Agriculture

Volumn 81, Issue 1, 2001, Pages 62-67

  Gomes, Tommaso ^a,b   Caponio, Francesco ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Diglycerides; HPSEC; Olive pomace oil; Oxidised triglycerides; Quality characteristics; Triglyceride oligopolymers

Indexed keywords

ANALYTICAL PROCEDURES AND TECHNIQUES; CHEMICAL AND PHYSICAL PROPERTIES; DEGRADATION KINETICS; ITALY; OIL PROCESSING; OLIVE OIL; VEGETABLE OIL;

EID: 0035141726     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20010101)81:1<62::aid-jsfa778>3.0.co;2-%23     Document Type: Article

References (21)

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3. Adsorptive treatment of edible oils
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5. Evaluation of the state of oxidation of crude olive-pomace oils. Influence of the refining process
6. Effect of thermally oxidized triglycerides on the oxidative stability of soybean oil
7. Prooxidant effects of monoglycerides and diglycerides in soybean oil
8. Bleaching of oil and fat
9. Deodorization of oils and fat
10. Oligopolymer, diglyceride and oxidized triglyceride contents as measure of olive oil quality
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12. Cyclic fatty acid monomer formation in frying fats. I. Determination and structural study
13. High performance size exclusion chromatography of polar compounds in heated and nonheated fats
14. Sunflower oil used for frying: Combination of column, gas and high-performance size-exclusion chromatography for its evaluation
15. High performance size exclusion chromatography of palm olein used for frying
16. Analysis of autoxidized fats by gas chromatography-mass spectrometry: X. Volatile thermal decomposition products of methyl linoleate dimers
17. Virgin and refined olive oils: Differences in glyceridic minor compounds
18. A survey of the amounts of oxidized triglycerides and triglycerides dimers in virgin and Lampante olive oils