Thermal degradation kinetics of neoxanthin, violaxanthin, and antheraxanthin in virgin olive oils

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 20, 2012, Pages 5180-5191

  Aparicio Ruiz, Ramón ^a   Gandul Rojas, Beatriz ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Arrhenius parameters; carotenoids; isokinetic effect; isomerization; kinetics; thermal degradation; thermal stability; virgin olive oil; xanthophylls

Indexed keywords

ARRHENIUS PARAMETERS; CAROTENOIDS; ISOKINETIC EFFECTS; VIRGIN OLIVE OIL; XANTHOPHYLLS;

DEGRADATION; ENZYME KINETICS; ISOMERIZATION; MATHEMATICAL MODELS; PYROLYSIS; THERMODYNAMIC STABILITY; VEGETABLE OILS;

KINETICS;

ANTHERAXANTIN; CAROTENOID; NEOXANTHIN; OLIVE OIL; VEGETABLE OIL; VIOLAXANTHIN; XANTHOPHYLL;

ARTICLE; CHEMISTRY; HEAT; KINETICS; THERMODYNAMICS;

CAROTENOIDS; HOT TEMPERATURE; KINETICS; PLANT OILS; THERMODYNAMICS; XANTHOPHYLLS;

EID: 84861421083     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300332m     Document Type: Article

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