Oxidative stability of olive oil after food processing and comparison with other vegetable oils

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1177-1187

  Silva, Lisete ^a   Pinto, Joana ^a   Carrola, Joana ^a   Paiva Martins, Fátima ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant activity; Olive oil; Polyphenols; Roast processing; Tocopherol; Vegetable oil

Indexed keywords

ALPHA TOCOPHEROL; HYDROXYZINE; OLIVE OIL; POLYPHENOL; SECOIRIDOID; TYROSOL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD ANALYSIS; FOOD PROCESSING; POTATO;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 77949490958     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.001     Document Type: Article

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