Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Food Chemistry

Volumn 211, Issue , 2016, Pages 776-783

  Jolayemi, Olusola Samuel ^a   Tokatli, Figen ^a   Ozen, Banu ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Classification; Fatty acid profile; Harvest time; Malaxation temperature; Multivariate regression; Olive oil composition; Oxidative stability; Phenolic profile

Indexed keywords

CLASSIFICATION (OF INFORMATION); HARVESTING; LINOLEIC ACID; MULTIVARIANT ANALYSIS; OLIVE OIL; OXIDATION; OXIDATION RESISTANCE; PEROXIDES; POLYUNSATURATED FATTY ACIDS; REGRESSION ANALYSIS;

FATTY ACID PROFILES; HARVEST TIME; MALAXATION; MULTIVARIATE REGRESSION; OIL COMPOSITION; OXIDATIVE STABILITY; PHENOLIC PROFILES;

FATTY ACIDS;

CAROTENOID; CHLOROPHYLL; FATTY ACID; HYDROXYTYROSOL; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PARA COUMARIC ACID; PEROXIDE; PHENOL DERIVATIVE; PIGMENT; POLYUNSATURATED FATTY ACID; STEARIC ACID; TYROSOL;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); EXPERIMENTAL DESIGN; HARVEST PERIOD; NONHUMAN; OXIDATION; TEMPERATURE; CHEMISTRY; TIME FACTOR;

FATTY ACIDS; OLIVE OIL; PHENOLS; TEMPERATURE; TIME FACTORS;

EID: 84970955862     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.134     Document Type: Article

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