Effects of heating on virgin olive oils and their blends: Focus on modifications of phenolic fraction

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8158-8166

  Valli, Enrico ^a   Bendini, Alessandra ^a   Cerretani, Lorenzo ^a   Fu, Shaoping ^b,c   Segura Carretero, Antonio ^b   Cremonini, Mauro Andrea ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF GRANADA   (Spain)

^c DALIAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

heating; HPLC; microwave oven; NMR; phenols; Virgin olive oil

Indexed keywords

ANTIOXIDANT; ELENOLIC ACID; OLIVE OIL; PHENOL DERIVATIVE; PYRAN DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; HEAT; METHODOLOGY; EVALUATION STUDY; PROCEDURES;

ANTIOXIDANTS; FOOD HANDLING; HOT TEMPERATURE; PHENOLS; PLANT OILS; PYRANS;

EID: 77954878033     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1009582     Document Type: Article

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