Effect of processing on the quality of edible argan oil

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 426-432

  Matthäus, Bertrand ^a   Guillaume, Dominique ^b   Gharby, Saïd ^c,d   Haddad, Aziza ^c   Harhar, Hicham ^d   Charrouf, Zoubida ^d  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UFR des Sciences Exactes et Naturelles   (France)

^c Laboratoire Contrôle Qualité   (Morocco)

^d FACULTÉ DES SCIENCES   (Morocco)

Author keywords

Argan oil; Lipid oxidation; Morocco; Organoleptic quality; Sensory quality

Indexed keywords

ALPHA TOCOPHEROL; ARGAN OIL; DELTA TOCOPHEROL; EDIBLE OIL; GAMMA TOCOPHEROL; HEXANAL; STEROL; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; LIPID OXIDATION; NUT KERNEL; ODOR; ORGANOLEPTIC PROPERTY; ROOM TEMPERATURE; TASTE;

CAPRA HIRCUS;

EID: 73549095171     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.023     Document Type: Article

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