Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

JAOCS, Journal of the American Oil Chemists' Society

Volumn 94, Issue 6, 2017, Pages 819-830

  Giuffre A M ^a   Zappia, C ^a   Capocasale, M ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Biodiesel properties; Fatty acid methyl esters; International standard; Mono alkyl esters; Renewable energy; Vegetable oil quality standard

Indexed keywords

BIODIESEL; ESTERS; HEATING; REFRACTIVE INDEX; TECHNOLOGY TRANSFER;

ALKYL ESTERS; BIODIESEL PRODUCTION; BIODIESEL PROPERTIES; FATTY ACIDS METHYL ESTERS; INTERNATIONAL STANDARDS; MONO-ALKYL ESTER; QUALITY STANDARD; RENEWABLE ENERGIES; VEGETABLE OIL QUALITIES; VEGETABLE OIL QUALITY STANDARD;

OLIVE OIL;

EID: 85018366561     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-017-2988-9     Document Type: Article

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