Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10055-10062

  Bendini, Alessandra ^a   Valli, Enrico ^a   Cerretani, Lorenzo ^a   Chiavaro, Emma ^b   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Alkyl esters; Axidative; Extra virgin olive oil; Hydrolytic indices; Microwave; Mildly deodorized olive oil

Indexed keywords

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; HUMAN; HYDROLYSIS; OXIDATION REDUCTION REACTION; TASTE;

FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROLYSIS; OXIDATION-REDUCTION; PLANT OILS; TASTE;

EID: 70449092165     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901813s     Document Type: Article

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