Evolution of the Oxidation Process in Olive Oil Triacylglycerol Under Accelerated Storage Conditions (40-60°C)

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 2, 2004, Pages 177-184

  Gomez Alonso S ^a   Salvador, M D ^a   Fregapane, G ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Olive oil; Oxidation; Rancidity; Sensory; Triacylglycerols; Volatiles

Indexed keywords

COMPOSITION; DECOMPOSITION; DETERIORATION; FATTY ACIDS; GLYCEROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROGEN PEROXIDE; OXIDATION; SPECTROSCOPIC ANALYSIS; VAPORIZATION;

OLIVE OILS; RANCIDITY; TRIACYLGLYCEROLS; VOLATILES;

OILS AND FATS;

EID: 17744408565     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0878-7     Document Type: Article

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