Influence of crystallization on the oxidative stability of extra virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 2, 2006, Pages 529-535

  Calligaris, Sonia ^a   Sovrano, Silvia ^a   Manzocco, Lara ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

ASLT; Extra virgin olive oil; Lipid oxidation; Phase transition; Shelf life

Indexed keywords

FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DRUG STABILITY; FOOD PRESERVATION; KINETICS; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; TEMPERATURE; THERMODYNAMICS; TIME;

CHEMISTRY, PHYSICAL; CRYSTALLIZATION; DRUG STABILITY; FLAVONOIDS; FOOD PRESERVATION; KINETICS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TEMPERATURE; THERMODYNAMICS; TIME FACTORS; TRIGLYCERIDES;

EID: 33644553468     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051808b     Document Type: Article

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