Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 127-134

  López López, Antonio ^a   Rodríguez Gómez, Francisco ^a   Victoria Ruiz Mendez M ^a   Cortés Delgado, Amparo ^a   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Discriminant analysis; Fatty alcohols; Ripe table olives; Sterols; Triterpenic alcohols

Indexed keywords

1 DOCOSANOL; 1 TETRACOSANOL; DELTA5 AVENASTEROL; ERYTHRODIOL; FATTY ALCOHOL; OLIVE OIL; SITOSTEROL; STEROL; TRITERPENE DERIVATIVE; UNCLASSIFIED DRUG; UVAOL;

ARTICLE; CLASSIFICATION; CULTIVAR; FOOD PROCESSING; FRUIT RIPENING; OLIVE; SAPONIFICATION;

OLEACEAE;

EID: 67349167087     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.086     Document Type: Article

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