How heating affects extra virgin olive oil quality indexes and chemical composition

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9646-9654

  Allouche, Yosra ^a   Jiménez, Antonio ^a   Gaforio, José Juan ^b   Uceda, Marino ^a   Beltrán, Gabriel ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b UNIVERSITY OF JAÉN   (Spain)

Author keywords

Fatty acids; Heating; Minor compounds; Oxidation; Quality indexes; Virgin olive oil (VOO)

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CHEMISTRY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; QUALITY CONTROL;

ALPHA-TOCOPHEROL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FLAVONOIDS; HEAT; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; QUALITY CONTROL;

EID: 36749067416     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070628u     Document Type: Article

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