Chemical composition, Types and characteristics of olive oil

Olive Oil and Health

Volumn , Issue , 2006, Pages 45-62

  Ramírez Tortosa, M Carmen ^a   Granados, Sergio ^a   Quiles, José L ^a,b  

^a Inst of Nutr and Food Technology   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 35549006172     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (23)

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2. Bianco, A.D., Muzzalupo, L., Romeo, G., Scarpati, M.L., Soriero, A. and Acella, N. (1998) Microcomponents of olive oil-III. Glucosides of 2(3,4-dihydroxy-phenyl)ethanol. Food Chemistry 63, 461-464.
3. Boskou, D. (1996) Olive oil chemistry and technology, AOCS Press, Champaign, IL, USA, pp. 52-83.
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14. Jiménez, J., Rondón, D., Martínez, L. and Mataix, J. (2001) Chemical composition of olive oils. In: Mataix, J. (ed.) Aceite de oliva virgen: nuestro patrimonio alimentario. Universidad de Granada and PULEVA Food, Granada, Spain, pp. 115-136.
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19. Owen, R.W., Mier, W., Giacosa, A., Hull, W.E., Spiegelhalder, B. and Bartsch, H. (2000b) Identification of lignans as major components in the phenolic fraction of olive oil. Clinical Chemistry 45, 976-988.
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