Impact of packaging material and storage time on olive oil quality

African Journal of Biotechnology

Volumn 10, Issue 74, 2011, Pages 16937-16947

  Dabbou, Samia ^a   Gharbi, Ines ^a   Dabbou, Sihem ^a   Brahmi, Faten ^a   Nakbi, Amel ^a   Hammami, Mohamed ^a  

^a UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Fatty acids; Olive oil quality; Phenols; Pigments; Storage; Type of recipient

Indexed keywords

CAROTENE; CHLOROPHYLL; OLEIC ACID; OLIVE OIL; PALMITIC ACID; PHENOL;

ARTICLE; AUTOOXIDATION; CONTROLLED STUDY; FATTY ACID ANALYSIS; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; LIPID OXIDATION; NONHUMAN; OXIDATION; PACKAGING MATERIAL; PHOTOOXIDATION; PHYSICAL CHEMISTRY; SHELF LIFE; TEMPERATURE;

EID: 82155198699     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJB11.880     Document Type: Article

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