Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation

Food Research International

Volumn 65, Issue PB, 2014, Pages 199-206

  Aparicio Ruiz, Ramón ^a   Gandul Rojas, Beatriz ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Arrhenius parameters; Carotenoid; Chlorophyll; Kinetic; Thermodegradation; Virgin olive oil

Indexed keywords

ACTIVATION ENERGY; CHLOROPHYLL; FUNCTIONS; KINETIC PARAMETERS; MATHEMATICAL MODELS; OIL SHALE; OILS AND FATS; OLIVE OIL; PIGMENTS; TEMPERATURE;

ARRHENIUS PARAMETERS; CAROTENOID; EFFECT OF TEMPERATURE; FIRST ORDER KINETICS; KINETIC AND THERMODYNAMIC PARAMETERS; TEMPERATURE FUNCTION; THERMO-DEGRADATION; VIRGIN OLIVE OIL;

KINETICS;

EID: 84910003036     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.046     Document Type: Article

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