Acidity and DAG Content of Olive Oils Recently Produced on the Island of Mallorca-Reference-Cited by-同舟云学术

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Acidity and DAG Content of Olive Oils Recently Produced on the Island of Mallorca

Published:2008-09-08 Issue:11 Volume:85 Page:1051-1056
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Shimizu Masao,Kudo Naoto,Nakajima Yoshinobu,Matsuo Noboru,Katsuragi Yoshihisa,Tokimitsu Ichiro,Barceló Isabel,Mateu Catalina,Barceló Francisca

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

1. D’Alonzo RP, Kozarek WJ, Wade RL (1982) Glyceride composition of processed fats and oils as determined by glass capillary gas chromatography. J Am Oil Chem Soc 59:292–295

2. Salas JJ, Sanchez J, Ramli US, Manaf AM, Williams M, Harwood JL (2000) Biochemistry of lipid metabolism in olive and other oil fruits. Prog Lipid Res 39:151–180

3. Sanchez J, Harwood JL (2002) Biosynthesis of triacylglycerols and volatiles in olives. Eur J Lipid Sci Technol 104:564–573

4. Pereira JA, Casal S, Bento A, Oliveria MBPP (2002) Influence of olive storage period on oil quality of three Portuguese cultivars of Oleo europea, Cobrancosa, Madural and Verdeal Transmontana. J Agric Food Chem 50:6335–6340

5. Spyros A, Phillippidis A, Dias P (2004) Kinetics of diglyceride formation and isomerization in virgin olive oils by employing 31PNMR spectroscopy. Formulation of a quantitative measure to assess olive oil storage history. J Agric Food Chem 52:157–164

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