Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas

Grasas y Aceites

Volumn 55, Issue 3, 2004, Pages 227-232

  Leon Camacho M ^a   Serrano, M Alvarez ^a   Constante, E Graciani ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

3,5 diene; Deodorisation; Formation of stigmasta; HRGC analysis; Olive oil; Physical refining

Indexed keywords

BLEACHING; DEHYDRATION; HYDROCARBONS; INDUSTRIAL PLANTS; NITROGEN; RATE CONSTANTS; REFINING; THERMODYNAMICS;

3,5-DIENE; FORMATION OF STIGMASTA; HRGC ANALYSIS; KINETIC CONSTANTS; OLIVE OIL; PHYSICAL REFINING;

VEGETABLE OILS;

BLEACHING; DEHYDRATION; HYDROCARBONS; NITROGEN; REFINING; THERMODYNAMICS; VEGETABLE OIL;

EID: 17444379307     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2004.v55.i3.170     Document Type: Article

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