Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 1, 2002, Pages 101-104

  Tubaileh, Rana M ^a   Garrido Fernández, Antonio ^a   Ruiz Méndez, M Victoria ^a   León Camacho, Manuel ^a   Graciani Constante, Enrique ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Deodorization; Fatty alcohols; Olive oil; Physical refining; Waxes

Indexed keywords

ALCOHOLS; DECOMPOSITION; FATTY ACIDS; NITROGEN; ODORIZATION; REFINING; WAXES;

FATTY ALCOHOLS;

VEGETABLE OILS;

EID: 0036198968     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0441-6     Document Type: Article

References (14)

1. International olive oil council-olive oil quality
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4. Influence of ageing and temperature on some parameters provided by EEC regulation N. 2568/91 on olive oil
5. Deacidification by distillation using nitrogen as stripper gas, possible application to the refining of edible fats
6. Physical refining of edible oils using nitrogen as stripping gas
7. Comparative performance of steam and nitrogen as stripping gas in physical refining of edible oils
8. Changes in olive oil components during deodorization and/or physical refining at the pilot plant using nitrogen as stripping gas
9. Relationship among the variables involved in the physical refining of olive oil using nitrogen as stripping gas
10. Effects of the interesterification for physical refining of some olive oils (I)
11. Características de los aceites de oliva de primera y segunda centrifugación
12. Deodorization technology