Oxidative stability of virgin olive oil

European Journal of Lipid Science and Technology

Volumn 104, Issue 9-10, 2002, Pages 661-676

  Velasco, Joaquín ^a   Dobarganes, Carmen ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

High temperature; Oxidation; Phenolic compounds; Stability; Storage; Virgin olive oil

Indexed keywords

ACYLGLYCEROL; CAROTENOID; CHLOROPHYLL; FATTY ACID; METAL; OLIVE OIL; PHENOL DERIVATIVE; PHOSPHOLIPID DERIVATIVE; POLYPHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; SQUALENE; STEROL DERIVATIVE; TOCOPHEROL DERIVATIVE; TRIACYLGLYCEROL;

ANTIOXIDANT ACTIVITY; CHEMICAL COMPOSITION; EXTRACTION; FOOD PROCESSING; HIGH TEMPERATURE; LOW TEMPERATURE; OXIDATION; OXYGEN CONSUMPTION; REVIEW;

EID: 0036420130     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200210)104:9/10<661::AID-EJLT661>3.0.CO;2-D     Document Type: Review

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