Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production-Reference-Cited by-同舟云学术

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

Published:2017-04-26 Issue:6 Volume:94 Page:819-830
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Giuffrè A. M.¹,Zappia C.¹,Capocasale M.¹

Affiliation:

1. ; Dipartimento di Agraria; Università degli Studi “Mediterranea” di Reggio Calabria; Contrada Melissari Reggio Calabria 89124 Italy

Funder

Distretto ad alta tecnologia agroindustriale della Calabria. Modelli sostenibili e nuove tecnologie per la valorizzazione delle olive e dell’olio extra vergine di oliva prodotti in Calabria.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/article/10.1007/s11746-017-2988-9/fulltext.html

Reference24 articles.

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3. Quantitative structure-activity relationship for 4-hydroxy-2-alkenal induced cytotoxicity in L6 muscle cells;Pillon;Chem Biol Interact,2010

4. Biodiesel production process by homogeneous/heterogeneous catalytic system using an acid-base catalyst;Macario;Appl Catal A,2010

5. Consleg 2015 Consolidated text. Characteristics of olive oil. 1991R2568-EN-01.01.2015-027.001

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