Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential

LWT

Volumn 60, Issue 1, 2015, Pages 22-28

  Sousa, Anabela ^a,b   Casal, Susana ^b   Malheiro, Ricardo ^a,b   Lamas, Hugo ^a   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Fatty acids; Olea europaea L; Tocopherols; Total phenols oxidative stability

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; PHENOLS; QUALITY CONTROL;

ANTIOXIDANT PROPERTIES; ANTIRADICAL ACTIVITIES; EXTRA VIRGIN OLIVE OIL; FATTY ACIDS PROFILES; OLEA EUROPAEA L; OXIDATIVE STABILITY; QUALITY INDICES; TOCOPHEROLS;

OLIVE OIL;

ALLIUM SATIVUM; CAPSICUM FRUTESCENS; OLEA EUROPAEA; ORIGANUM; OSA;

EID: 84921956569     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.026     Document Type: Article

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