The role of water in the oxidation process of extra virgin olive oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 6, 2002, Pages 577-582

  Ambrosone, L ^a   Angelico, R ^a   Cinelli, G ^a   Di Lorenzo, V ^a   Ceglie, A ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Extra virgin olive oils; Oxidation; Phenolic antioxidants; Water in oil emulsions

Indexed keywords

AIR; ANTIOXIDANTS; COMPOSITION EFFECTS; EMULSIFICATION; MATHEMATICAL MODELS; OXIDATION; RADIATION EFFECTS; ULTRAVIOLET RADIATION; WATER;

ANTIOXIDANT EFFECT; DISPERSING ENERGY; DISPERSING POWER; OIL OXIDATION; POLYPHENOLIC CONTENT; VIRGIN OLIVE OILS;

VEGETABLE OILS;

EID: 0036609739     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0525-3     Document Type: Article

References (20)

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