Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment

Author:

Bešter Erika,Butinar Bojan,Bučar-Miklavčič Milena,Golob Terezija

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Science and Technology,2002

2. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists Society,1996

3. Bandelj Mavsar, D., Bešter, E., Bučar-Miklavčič, M., Butinar, B., Čalija, D., Kanjir, Ž., Levanič, T., Valenčič, V., & Mazi, Ž. (2005). ABC o ’Istrski belici’=Factsheet on the olive variety ’Istrska belica’=L’ ABC della varietá ’Bianca Istriana’. Koper: Univerza na Primorskem, Znanstveno-raziskovalno središče: Labs.

4. Preparation of 3,4-dihydroxy-1-benzeneethanol: A reinvestigation;Baraldi;Liebigs Annalen der Chemie,1983

5. Contribution of α-tocopherol to olive oil stability;Blekas;Food Chemistry,1995

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