Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

LWT

Volumn 43, Issue 9, 2010, Pages 1336-1344

  Silva, Lisete ^a   Garcia, Barbara ^a   Paiva Martins, Fátima ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Boiling process; Olive oil; Polyphenols; Soup; Tocopherol

Indexed keywords

POLYPHENOLIC COMPOUNDS; VEGETABLES;

BOILING PROCESS; EXTRA-VIRGIN OLIVE OIL; OIL QUALITY; OIL SAMPLES; OXIDATIVE STABILITY; PHENOLIC CONTENT; POLYPHENOLICS; POLYPHENOLS; SOUP; TOCOPHEROL;

OLIVE OIL;

EID: 77954027971     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.013     Document Type: Article

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