Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening

Food and Chemical Toxicology

Volumn 48, Issue 11, 2010, Pages 3235-3241

  Mraicha, Faten ^a   Ksantini, Mohieddine ^a   Zouch, Olfa ^b   Ayadi, Mohamed ^a   Sayadi, Sami ^c   Bouaziz, M ^b,c  

^a INSTITUT DE L OLIVIER   (Tunisia)

^b Université de Sfax   (Tunisia)

^c CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

Author keywords

Bactrocera oleae; Infestation; Maturation; Oil quality; Phenolic compounds; Sensory quality

Indexed keywords

OLIVE OIL; PHENOL DERIVATIVE;

ACIDITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; FLY; FRUIT RIPENING; INFESTATION; LIPID COMPOSITION; NONHUMAN; OLIVE; ORGANOLEPTIC PROPERTY;

ANIMALS; ANTIOXIDANTS; CAROTENOIDS; CHLOROPHYLL; FATTY ACIDS; FLAVONOIDS; FOOD CONTAMINATION; FREE RADICALS; OLEA; PHENOLS; PLANT DISEASES; PLANT OILS; TEPHRITIDAE; TUNISIA;

BACTROCERA OLEAE; HEXAPODA; OLEACEAE;

EID: 77957348886     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.08.031     Document Type: Article

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