Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 10, 2002, Pages 2830-2835

  Sacchi, Raffaele ^a   Paduano, Antonello ^a   Fiore, Francesca ^a   Medaglia, Dorotea Della ^a   Ambrosino, Maria Luisa ^a   Medina, Isabel ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Antioxidants; Fish canning; Hydroxytyrosol; Oil water partition; Phenolic compounds; Sterilization; Thermal processing; Tyrosol; Virgin olive oil

Indexed keywords

ALDEHYDE; ELENOLIC ACID; ESTER; HYDROXYTYROSOL; INORGANIC SALT; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; SODIUM CHLORIDE; TYROSOL; UNCLASSIFIED DRUG; VEGETABLE OIL; WATER; BRINE;

AQUEOUS SOLUTION; ARTICLE; BRINE; CANNED FOOD; CHEMICAL BOND; CHEMICAL MODIFICATION; CHEMISTRY; EXTRACTION; FOOD HANDLING; FOOD PRESERVATION; HEAT; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; INSTRUMENT STERILIZATION; PARTITION COEFFICIENT; PHYSICAL CHEMISTRY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEA FOOD; STOICHIOMETRY; ISOLATION AND PURIFICATION;

CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FISH PRODUCTS; FOOD HANDLING; FOOD PRESERVATION; HEAT; PHENOLS; PLANT OILS; SALTS;

EID: 0037041919     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011526l     Document Type: Article

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