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Volumn 13, Issue 1-3, 1998, Pages 337-341

Quality assessment of refined olive oils by gas extraction

Author keywords

Fatty acids; Oil quality; Olive oil; Refining; Supercritical extraction

Indexed keywords

ACID CONTENT; DEACIDIFICATION; FREE FATTY ACID; GAS EXTRACTIONS; GAS-LIQUID CHROMATOGRAPHY; HIGH-CONTENT; NUTRITIONAL QUALITIES; OIL QUALITY; OLIVE OIL; QUALITY ASPECTS; QUALITY ASSESSMENT; RAFFINATES; REFINING PROCESS; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL EXTRACTION; ULTRAVIOLET ABSORBANCE; VIRGIN OLIVE OIL;

EID: 31444450831     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0896-8446(98)00069-2     Document Type: Article
Times cited : (15)

References (7)
  • 1
    • 0002326889 scopus 로고    scopus 로고
    • Multicomponent phase equilibria of an extra-virgin olive oil in supercritical carbon dioxide
    • Simões P.C., and Brunner G. Multicomponent phase equilibria of an extra-virgin olive oil in supercritical carbon dioxide. J. Supercrit. Fluids 9 (1996) 75
    • (1996) J. Supercrit. Fluids , vol.9 , pp. 75
    • Simões, P.C.1    Brunner, G.2
  • 3
    • 77953558853 scopus 로고    scopus 로고
    • European Legislation for Olive Oils, no 2568/91, 5th July 1991.
    • European Legislation for Olive Oils, no 2568/91, 5th July 1991.
  • 4
    • 77953588532 scopus 로고    scopus 로고
    • European Legislation for Olive Oils, no. 656/95, 29th March 1995.
    • European Legislation for Olive Oils, no. 656/95, 29th March 1995.
  • 5
    • 0042218456 scopus 로고
    • D.B. Min, T.H. Smouse Eds, American Oil Chemists' Society
    • D.B. Min, T.H. Smouse (Eds.), Flavour Chemistry of Fats and Oils, American Oil Chemists' Society, 1985.
    • (1985) Flavour Chemistry of Fats and Oils
  • 6
    • 0001040563 scopus 로고
    • Determination of raffination of edible oils and fats by olefinic degradation products of sterols and squalene, using coupled LC-GC
    • Grob K., Artho A., and Mariani C. Determination of raffination of edible oils and fats by olefinic degradation products of sterols and squalene, using coupled LC-GC. Fat Sci. Technol. 10 (1992) 394
    • (1992) Fat Sci. Technol. , vol.10 , pp. 394
    • Grob, K.1    Artho, A.2    Mariani, C.3
  • 7
    • 0028401364 scopus 로고
    • The hydrocarbon fraction of virgin olive oil and changes resulting from refining
    • Lanzón A., Albi T., Cert A., and Gracian J. The hydrocarbon fraction of virgin olive oil and changes resulting from refining. J. Am. Oil Chem. Soc. 71 3 (1994) 285
    • (1994) J. Am. Oil Chem. Soc. , vol.71 , Issue.3 , pp. 285
    • Lanzón, A.1    Albi, T.2    Cert, A.3    Gracian, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.