Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

Food and Chemical Toxicology

Volumn 47, Issue 10, 2009, Pages 2613-2619

  Ayadi, M A ^a   Grati Kamoun, N ^b   Attia, H ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT DE L OLIVIER   (Tunisia)

Author keywords

Aromatic plants; Olive oil; Physico chemical change; Thermal oxidative stability

Indexed keywords

OLIVE OIL;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; CONTROLLED STUDY; FLAVOR; FOOD COLOR; FOOD PROCESSING; LAVENDER; LEMON; OXIDATION KINETICS; PHYSICAL CHEMISTRY; ROSEMARY; SENSORY ANALYSIS; THERMOSTABILITY; THYME; TUNISIA; VISCOSITY;

ANTIOXIDANTS; FLAVORING AGENTS; HOT TEMPERATURE; LAMIACEAE; OILS, VOLATILE; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PLANT OILS;

CITRUS LIMON; OCIMUM; ROSMARINUS OFFICINALIS; SALVIA GREATAE; THYMUS VULGARIS;

EID: 69549112737     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.07.024     Document Type: Article

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