Use of the activation energy concept to estimate the quality reduction of packaged olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 2, 2005, Pages 119-123

  Coutelieris, Frank ^a   Kanavouras, Antonis ^b  

^a INSTITUTE OF NANOSCIENCE AND NANOTECHNOLOGY   (Greece)

^b UNILEVER   (Netherlands)

Author keywords

Activation energy; Flavors; Olive oil; Oxidation; Packaging; Shelf life prediction

Indexed keywords

OLIVE OIL; SHELF-LIFE PREDICTION;

CHEMICAL REACTIONS; COMPUTER SIMULATION; FLAVORS; OXIDATION; PACKAGING; TEMPERATURE DISTRIBUTION; VEGETABLE OILS;

ACTIVATION ENERGY;

ACTIVATION ENERGY; CHEMICAL REACTIONS; FLAVOR; OXIDATION; PACKAGING; SIMULATION; TEMPERATURE; VEGETABLE OIL;

EID: 30344464365     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1052-y     Document Type: Article

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