Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)-Reference-Cited by-同舟云学术

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

Published:2008-04 Issue:4 Volume:15 Page:590-597
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Jahouach-Rabai W.,Trabelsi M.,Van Hoed V.,Adams A.,Verhé R.,De Kimpe N.,Frikha M.H.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference27 articles.

1. Deterioration of edible oils during food processing by ultrasound

2. High power ultrasound effects on lipid oxidation of refined sunflower oil

3. A laboratory study of the bleaching process in stigmasta-3,5-diene concentration in olive oils

4. Global Analytical Solutions;Hoffman,2000

5. Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study

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