Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality

Food Research International

Volumn 54, Issue 2, 2013, Pages 2062-2068

  Laddomada, Barbara ^a   Colella, Giovanni ^a   Tufariello, Maria ^a   Durante, Miriana ^a   Angiuli, Marco ^b   Salvetti, Giuseppe ^b   Mita, Giovanni ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b CNR   (Italy)

Author keywords

Extra virgin olive oil quality; Olive oil calorimetry; Olive oil thermal properties

Indexed keywords

CALORIMETRIC ASSAY; CALORIMETRIC TEST; CHEMICAL COMPOSITIONS; CRYSTALLIZATION CURVES; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; RAPID MEASUREMENT; TRANSITION ENTHALPY;

CALORIMETERS; CRYSTALLIZATION KINETICS; DIFFERENTIAL SCANNING CALORIMETRY; LINOLEIC ACID; OLIVE OIL; PALMITIC ACID; SUPPLY CHAINS; THERMODYNAMIC PROPERTIES;

QUALITY CONTROL;

EID: 84889090835     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.035     Document Type: Article

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