Monovarietal extra virgin olive oils: Correlation between thermal properties and chemical composition

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10779-10786

  Chiavaro, Emma ^a   Vittadini, Elena ^a   Rodriguez Estrada, Maria Teresa ^b   Cerretani, Lorenzo ^b   Bonoli, Matteo ^b   Bendini, Alessandra ^b   Lercker, Giovanni ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chemical composition; Crystallization; DSC; Extra virgin olive oil; Olive cultivar; Thermal properties

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; OLIVE OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; DIGLYCERIDES; FATTY ACIDS; FATTY ACIDS, NONESTERIFIED; HEAT; PLANT OILS; THERMODYNAMICS; TRIGLYCERIDES;

EID: 38049051776     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0709909     Document Type: Article

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