Kinetics of Diglyceride Formation and Isomerization in Virgin Olive Oils by Employing 31P NMR Spectroscopy. Formulation of a Quantitative Measure to Assess Olive Oil Storage History

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 2, 2004, Pages 157-164

  Spyros, Apostolos ^a   Philippidis, Angelos ^a   Dais, Photis ^a  

^a UNIVERSITY OF CRETE   (Greece)

Author keywords

Diacylglycerols; Hydrolysis; Isomerization; Kinetics; Olive oil; Storage time; TGs

Indexed keywords

1,3 DIACYLGLYCEROL; DIACYLGLYCEROL DERIVATIVE; OLIVE OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; 1,2-DIACYLGLYCEROL; DIACYLGLYCEROL; VEGETABLE OIL;

ACIDITY; ARTICLE; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); ENVIRONMENTAL TEMPERATURE; FOOD ANALYSIS; FOOD STORAGE; HYDROLYSIS; ISOMER; ISOMERIZATION; PHOSPHORUS NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ASSAY; CHEMISTRY; FOOD PRESERVATION; ISOMERISM; LIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; TIME;

DIGLYCERIDES; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ISOMERISM; LIGHT; MAGNETIC RESONANCE SPECTROSCOPY; PLANT OILS; TIME FACTORS;

EID: 1542350047     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030586j     Document Type: Article

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