Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 28, 2012, Pages 7040-7049

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

chlorophyll degradation products; degradation parameters; kinetic model; kinetic variations; mild deodorization; prediction model; pyropheophytin a; shelf life tests; stability chemical indices; storage; temperature dependence; virgin olive oil

Indexed keywords

CHEMICAL INDICES; CHLOROPHYLL DEGRADATION; DEGRADATION PARAMETER; KINETIC MODELS; MILD DEODORIZATION; PREDICTION MODEL; PYROPHEOPHYTIN A; SHELF LIFE; TEMPERATURE DEPENDENCE; VIRGIN OLIVE OIL;

CHEMICAL STABILITY; CHLOROPHYLL; DEGRADATION; ENERGY STORAGE; INFORMATION ANALYSIS; KINETICS; MATHEMATICAL MODELS; ODOR CONTROL; OXYGEN SUPPLY; VEGETABLE OILS;

FOOD STORAGE;

CHLOROPHYLL; OLIVE OIL; PHEOPHYTIN; PHEOPHYTIN A; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DARKNESS; DRUG STABILITY; FOOD PRESERVATION; KINETICS; TEMPERATURE; THEORETICAL MODEL; THERMODYNAMICS; TIME;

CHLOROPHYLL; DARKNESS; DRUG STABILITY; FOOD PRESERVATION; KINETICS; MODELS, THEORETICAL; PHEOPHYTINS; PLANT OILS; TEMPERATURE; THERMODYNAMICS; TIME FACTORS;

EID: 84863954552     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3010965     Document Type: Article

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