Elimination of pesticides in olive oil by refining using bleaching and deodorization

Food Additives and Contaminants

Volumn 22, Issue 1, 2005, Pages 23-30

  Ruiz Mendez M V ^a   Perez De la Rosa I ^a   Jimenez Marquez A ^b   Uceda Ojeda, M ^b  

^a INSTITUTO DE LA GRASA   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Diflufenican; Endosulfan; Oil physical refining; Olive oil; Oxifluorfen; Simazine

Indexed keywords

ENDOSULFAN; OLIVE OIL; PESTICIDE; SIMAZINE;

ARTICLE; BLEACHING; CONTROLLED STUDY; DEODORIZATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; PRIORITY JOURNAL; TEMPERATURE DEPENDENCE; TIME;

FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; ODORS; OXIDATION-REDUCTION; PESTICIDE RESIDUES; PLANT OILS; TEMPERATURE;

EID: 14844356872     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030400027946     Document Type: Article

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