Influence of packaging geometry and material properties on the oxidation kinetic of bottled virgin olive oil

Journal of Food Engineering

Volumn 57, Issue 2, 2003, Pages 189-197

  Del Nobile, M A ^a   Bove, S ^a   La Notte, E ^a   Sacchi, R ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Active packaging; Modeling; Olive oil; Shelf life

Indexed keywords

COMPUTER SIMULATION; DECAY (ORGANIC); FOOD STORAGE; MATHEMATICAL MODELS; OXIDATION; PARTIAL PRESSURE; PLASTIC BOTTLES;

VIRGIN OLIVE OIL;

VEGETABLE OILS;

DECAY; FOOD STORAGE; MATHEMATICAL MODELS; OXIDATION; PARTIAL PRESSURE; PLASTIC CONTAINERS; VEGETABLE OIL;

EID: 0037375048     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00297-2     Document Type: Article

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