Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra-virgin olive oil, obtained by different industrial processing systems

Progress in Nutrition

Volumn 6, Issue 2, 2004, Pages 132-138

  Gallina Toschi, Tullia ^b   Biguzzi, B ^b   Cerretani, L ^b   Bendini, A ^b   Rotondi, A ^a   Lercker, G ^b  

^a CNR   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

HPLC DAD MSD; OSI index; Phenols; Sensory analysis; Virgin olive oil

Indexed keywords

OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOL DERIVATIVE;

ACIDITY; ANALYTICAL PARAMETERS; ARTICLE; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL PRODUCTION; MASS SPECTROMETRY; MEDICINAL PLANT; NONHUMAN; OXIDATION; PERANZANA; QUALITATIVE ANALYSIS; SENSORY ANALYSIS; SPECTROPHOTOMETRY; STATISTICAL SIGNIFICANCE; TECHNOLOGY; TEMPERATURE; TIME; ULTRAVIOLET IRRADIATION;

EID: 12344311347     PISSN: 11298723     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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