Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil

Journal of the Science of Food and Agriculture

Volumn 93, Issue 6, 2013, Pages 1272-1277

  Chih, Huijun ^a   James, Anthony P ^a   Jayasena, Vijay ^a   Dhaliwal, Satvinder S ^a  

^a CURTIN UNIVERSITY   (Australia)

Author keywords

Antiradical activity; Citric acid; Malaxation duration; Multivariate analysis of variance; Olive oil; Total phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; CITRIC ACID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; PICRIC ACID; VEGETABLE OIL;

ANTIRADICAL ACTIVITY; ARTICLE; AUSTRALIA; CHEMISTRY; FOOD HANDLING; FOOD QUALITY; FRUIT; HUMAN; MALAXATION DURATION; METABOLISM; METHODOLOGY; MULTIVARIATE ANALYSIS OF VARIANCE; ODOR; OLIVE TREE; STANDARD; TASTE; TOTAL PHENOLIC COMPOUNDS;

ANTIRADICAL ACTIVITY; CITRIC ACID; MALAXATION DURATION; MULTIVARIATE ANALYSIS OF VARIANCE; OLIVE OIL; TOTAL PHENOLIC COMPOUNDS;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CITRIC ACID; FOOD HANDLING; FOOD QUALITY; FRUIT; HUMANS; ODORS; OLEA; PEROXIDES; PHENOLS; PICRATES; PLANT OILS; TASTE; WESTERN AUSTRALIA;

EID: 84875581510     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5881     Document Type: Article

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