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Volumn 105, Issue 7, 2003, Pages 346-350

Fatty acid esters with short-chain alcohols in two-phase olive pomace oils

Author keywords

Ethyl esters; Methyl esters; Two phase olive pomace oil

Indexed keywords

ALCOHOL; FATTY ACID ESTER; OLIVE OIL; WATER OIL CREAM;

EID: 0041764594     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390072     Document Type: Article
Times cited : (15)

References (8)
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    • Regalement (CEE) No 2458/91 relative to the characteristics of olive oil and its methods of analysis and its modifications in the regalement 796/2002
    • 15 May
    • Regalement (CEE) No 2458/91 relative to the characteristics of olive oil and its methods of analysis and its modifications in the regalement 796/2002. Official Diary of the European Community. (15 May 2002) LI 128 p. 8-13.
    • (2002) Official Diary of the European Community , vol.LI128 , pp. 8-13
  • 2
    • 0033365507 scopus 로고    scopus 로고
    • The drying of alpeorujo, a waste product of the olive oil mill industry
    • R. Arjona, A. García, P. Ollero: The drying of alpeorujo, a waste product of the olive oil mill industry. J. Food Engineering 41 (1999) 229-234.
    • (1999) J. Food Engineering , vol.41 , pp. 229-234
    • Arjona, R.1    García, A.2    Ollero, P.3
  • 4
    • 0037205647 scopus 로고    scopus 로고
    • Determination of esters of fatty acids with low molecular weight alcohols in olive oils
    • M. C. Pérez-Camino, W. Moreda, R. Mateos, A. Cert. Determination of esters of fatty acids with low molecular weight alcohols in olive oils. J. Agricultural. Food Chem. 50 (2002) 4721-25.
    • (2002) J. Agricultural. Food Chem. , vol.50 , pp. 4721-4725
    • Pérez-Camino, M.C.1    Moreda, W.2    Mateos, R.3    Cert, A.4
  • 5
    • 0001624726 scopus 로고
    • Evaluation of the variations produced by bleaching process on more meaningful minor components free and esterified in olive oil
    • C. Mariani, S. Venturini, P. Bondioli, E. Fedeli: Evaluation of the variations produced by bleaching process on more meaningful minor components free and esterified in olive oil. Riv. Ital. Sostanze Grasse 69 (1992) 393-399.
    • (1992) Riv. Ital. Sostanze Grasse , vol.69 , pp. 393-399
    • Mariani, C.1    Venturini, S.2    Bondioli, P.3    Fedeli, E.4
  • 7
    • 0034258525 scopus 로고    scopus 로고
    • Métodos de preparación de ésteres metílicos de ácidos grasos (FAME). Evaluación estadística de la precisión del método mediante un estudio colaborativo
    • A. Cert, W. Moreda, M. C. Pérez-Camino: Métodos de preparación de ésteres metílicos de ácidos grasos (FAME). Evaluación estadística de la precisión del método mediante un estudio colaborativo. Grasas Aceites 51 (2000) 447-456.
    • (2000) Grasas Aceites , vol.51 , pp. 447-456
    • Cert, A.1    Moreda, W.2    Pérez-Camino, M.C.3
  • 8
    • 0000301663 scopus 로고    scopus 로고
    • Chemical composition of extracted dried olive pomaces containing two and three phases
    • A. Clemente, R. Sánchez-Vioque, J. Vioque, J. Bautista, F. Millán: Chemical composition of extracted dried olive pomaces containing two and three phases. Food Biotechnol. 11 (1997) 273-291.
    • (1997) Food Biotechnol. , vol.11 , pp. 273-291
    • Clemente, A.1    Sánchez-Vioque, R.2    Vioque, J.3    Bautista, J.4    Millán, F.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.