Effect of processing systems on the quality and stability of chemlali olive oils

Journal of Oleo Science

Volumn 63, Issue 4, 2014, Pages 311-323

  Ammar, Sonda ^a   Zribi, Akram ^a   Mansour, Amir Ben ^a   Ayadi, Mohamed ^c   Abdelhedi, Ridha ^a   Bouaziz, Mohamed ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Université de Sfax   (Tunisia)

^c INSTITUT DE L OLIVIER   (Tunisia)

Author keywords

Antioxidants compounds; Chemlali cultivar; Olive oils; Principal component analysis; Processing systems

Indexed keywords

AGENTS; PRINCIPAL COMPONENT ANALYSIS; SYSTEM STABILITY;

ANALYTICAL DETERMINATION; ANTI-OXIDANT ACTIVITIES; CHEMICAL COMPOSITIONS; CHEMLALI CULTIVAR; EXTRA-VIRGIN OLIVE OIL; OLIVE OILS; PROCESSING SYSTEMS; STATISTICALLY SIGNIFICANT DIFFERENCE;

OLIVE OIL;

ALPHA TOCOPHEROL; ANTIOXIDANT; FATTY ACID; FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; TRIACYLGLYCEROL; VEGETABLE OIL; WAX;

ARTICLE; CENTRIFUGATION; CHEMISTRY; CLASSIFICATION; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; OXIDATION REDUCTION REACTION;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; CENTRIFUGATION; FATTY ACIDS; FLAVONOIDS; FOOD HANDLING; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TRIGLYCERIDES; WAXES;

EID: 84897047633     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess13180     Document Type: Article

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