Shelf-life prediction of olive oils using empirical models developed at low and high temperatures

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 557-565

  Farhoosh, Reza ^a   Hoseini Yazdi, Seyedeh Zohreh ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Olive oil; Oxidative stability; Rancimat; Regression models; Shelf life

Indexed keywords

CHEMICAL STABILITY; FATTY ACIDS; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; REGRESSION ANALYSIS; STABILITY; TEMPERATURE;

CHEMICAL COMPOSITIONS; INDUCTION PERIODS; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; RANCIMAT; REGRESSION MODEL; SHELF LIFE; SHELF-LIFE PREDICTION;

OLIVE OIL;

ALKADIENE; HYDROPEROXIDE; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; TOCOPHEROL;

AEROBIC METABOLISM; ARTICLE; CHEMICAL COMPOSITION; HIGH TEMPERATURE; LIPID COMPOSITION; LIPID OXIDATION; LOW TEMPERATURE; SHELF LIFE; STORAGE;

EID: 84877589307     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.024     Document Type: Article

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