Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 82-88

  Caponio, Francesco ^a   Giarnetti, Mariagrazia ^a   Paradiso, Vito M ^a   Summo, Carmine ^a   Gomes, Tommaso ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bakery products; Extra virgin olive oils; High performance size exclusion chromatography analysis; Lipid degradation; Vegetable refined oils

Indexed keywords

COMPARATIVE STUDIES; EXTRA VIRGIN OLIVE OIL; HYDROLYTIC DEGRADATION; HYDROPEROXIDES; LIPID FRACTIONS; MULTIPLE COMPARISON; OXIDATION LEVEL; OXIDATIVE REACTION; PRODUCT SHELF LIFE; PRODUCTION PROCESS; REFINED OIL; TRIACYLGLYCEROLS; ULTRAVIOLET ABSORPTION;

DIGITAL STORAGE; GLYCEROL; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; SIZE EXCLUSION CHROMATOGRAPHY; VEGETABLE OILS;

BAKERY PRODUCTS;

EID: 84871262699     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03161.x     Document Type: Article

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