Characterization of virgin olive oils produced in Hatay

Asian Journal of Chemistry

Volumn 21, Issue 1, 2009, Pages 269-274

  Konuskan, Dilsat Bozdogan ^a   Didin, Mustafa ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Fatty acids composition; Hatay; Olive oil

Indexed keywords

EID: 63849114199     PISSN: 09707077     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. FAO, Food Agric Org, http://www. fao.org (2007).
2. F. Ayanoglu, C. Toplu and S. Bayazit, Olive Symp. 64, Bursa (2000).
3. J. Bravo, International Olive Oil Council (IOOC), Madrid, p. 68 (1991).
4. A.E. Bailey, Industrial Oil and Fat Products. Sec. Completely Revised and Augmented Edit. New York, p. 967 (1951).
5. R.D. O'Brien, Fats and Oils, Formulating and Processing for Applications, Lancaster, Penysylvania, p. 677 (1998).
6. G. Fontanazza, M. Patumi, M. Solinas and A. Serraiocco, 2'nd Int. Symp. Olive Growing, 358, Jerusalem-Israel (1993).
7. J.M. Garcia, S. Seller and M.C. Perez-Camino, J. Agnc. Food. Chem., 44, 3516 (1996).
8. A.K. Kiritsakis, Olive Oil, American Oil Chemists' Society Champaign, Illinois, p. 192 (1991).
9. IUPAC, International Union of Pure and Applied Chemistry, Pure Appl. Chem., 63, 1173 (1991).
10. E. Bernardini, Oil and Fat Technology, Italy, edn. 2, p. 534 (1973).
11. European Union Commision, Regulation EEC 2568/91, Official J. Eur. Commt., p. 1248 (1991).
12. M. Çolakoglu, E.Ü.Z.F. Edition, Izmir (1972).
13. D.R. Erickson, Practical Handbook Of Soybean Processing and Utilization, p. 584 (1995).
14. E. Stefanoudaki, F. Kotsifaki and A. Koutsaftakis, J. Sei. Food Agric., 80, 381 (2000).
15. F. Gutierrez, T. Arnaud and A. Garrido, J. Sci. Food Agric., 81, 1463 (2001).
16. D.B. Min and T.H. Smouse, Flavor Chemistry of Fats And Oils, American Oil Chemists' Society, p. 263 (1985).