Highlighting metabolic indicators of olive oil during storage by the AComDim method

Food Chemistry

Volumn 203, Issue , 2016, Pages 104-116

  Korifi, R ^a   Plard, J ^a   Le Dreau Y ^a   Rebufa C ^a   Rutledge, D N ^b   Dupuy, N ^a  

^a Aix Marseille University   (France)

^b Université Paris Saclay   (France)

Author keywords

AComDim; Experimental design; Metabolite; Multivariate; Olive oil ageing; Quality indices

Indexed keywords

DESIGN OF EXPERIMENTS; FOOD STORAGE; METABOLITES; STATISTICS;

ACOMDIM; FULL FACTORIAL; HYDROPEROXIDES; LIPID OXIDATION; METABOLITE CONTENT; MULTIVARIATE; OXIDATIVE STABILITY; QUALITY INDICES;

OLIVE OIL;

EXTRA VIRGIN OLIVE OIL; HYDROPEROXIDE; OLIVE OIL; OXYGEN; PHENOL DERIVATIVE; TRIACYLGLYCEROL; FATTY ACID; LIPID PEROXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; FERMENTATION; LIGHT EXPOSURE; LIPID COMPOSITION; STORAGE; STORAGE TEMPERATURE; FOOD QUALITY; FOOD STORAGE; LIGHT; METABOLISM; OXIDATION REDUCTION REACTION; TEMPERATURE; TIME FACTOR;

FATTY ACIDS; FOOD QUALITY; FOOD STORAGE; LIGHT; LIPID PEROXIDES; OLIVE OIL; OXIDATION-REDUCTION; PHENOLS; TEMPERATURE; TIME FACTORS;

EID: 84961626206     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.137     Document Type: Article

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