Effects of heating and bleaching on formation of stigmastadienes in olive oil

Journal of the Science of Food and Agriculture

Volumn 81, Issue 15, 2001, Pages 1530-1532

  Gordon, M H ^a   Firman, C ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Bleaching; Olive oil; Stigmastadienes

Indexed keywords

FOOD PROCESSING;

STAPHYLOCOCCUS PHAGE 187;

EID: 0035658870     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.986     Document Type: Article

References (10)

1. Update on control of olive oil adulteration and misbranding in the US
2. Influence of processing on sterols of edible vegetable oils
3. Deteccion de la presencia de aceite de oliva refinado en el aceite de oliva virgen
4. The hydrocarbon fraction of virgin olive oil and changes resulting from refining
5. Analytical problems in determining 3,5-stigmastadiene and campestadiene in edible oils
6. New method of stationary phase preparation for silver ion column chromatography: Application to the isolation of steroidal hydrocarbons in vegetable oils
7. Formation of stigmasta-3,5-diene in vegetable oils
8. Determination of raffination of edible oils and fats by olefinic degradation products of sterols and squalenes, using coupled LC-GC
9. Minor constituents of vegetable oils during industrial processing