New filtration systems for extra-virgin olive oil: Effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 14, 2012, Pages 3754-3762

  Lozano Sánchez, Jesús ^a,b   Cerretani, Lorenzo ^c   Bendini, Alessandra ^c   Gallina Toschi, Tullia ^c   Segura Carretero, Antonio ^a,b   Fernández Gutiérrez, Alberto ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Center   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

chlorophylls; filter bag; filtration; nitrogen argon gas flow; olive oil; oxidative stability; polyphenols; sensory properties; tocopherols

Indexed keywords

FILTER BAG; OLIVE OIL; OXIDATIVE STABILITY; POLYPHENOLS; SENSORY PROPERTIES; TOCOPHEROLS;

CHLOROPHYLL; FILTRATION; FLOW OF GASES; INERT GASES; OXIDATION RESISTANCE; PHENOLS; POLYPROPYLENES; VEGETABLE OILS;

QUALITY CONTROL;

ANTIOXIDANT; ARABIDOPSIS PROTEIN; ARGON; CARRIER PROTEIN; FATTY ACID; NITROGEN; OLIVE OIL; POLYPHENOL; VEGETABLE OIL; WAT1 PROTEIN, ARABIDOPSIS;

ARTICLE; CHEMISTRY; FILTRATION; FOOD HANDLING; FOOD PRESERVATION; HUMAN; INSTRUMENTATION; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; SENSATION; TASTE;

ANTIOXIDANTS; ARABIDOPSIS PROTEINS; ARGON; FATTY ACIDS; FILTRATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; MEMBRANE TRANSPORT PROTEINS; NITROGEN; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; POLYPHENOLS; SENSATION; SMELL; TASTE;

EID: 84859612394     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205353b     Document Type: Article

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