Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: Relation with chemical composition

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4793-4800

  Vecchio, Stefano ^a   Cerretani, Lorenzo ^b   Bendini, Alessandra ^b   Chiavaro, Emma ^c  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

Extra virgin olive oil; Fatty acids; Kinetic analysis; Monovarietal; Phenols; Thermal decomposition; Triacylglycerols

Indexed keywords

ANTIOXIDANT; FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; EVALUATION; METHODOLOGY; THERMODYNAMICS; THERMOGRAVIMETRY;

ANTIOXIDANTS; CALORIMETRY, DIFFERENTIAL SCANNING; FATTY ACIDS; PHENOLS; PLANT OILS; THERMODYNAMICS; THERMOGRAVIMETRY; TRIGLYCERIDES;

EID: 67149099536     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900120v     Document Type: Article

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