Systematic transition from description to prediction for the oxidation in packaged olive oil

Author:

Kanavouras Antonis,Coutelieris Frank A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Andersson, K. (1998). Influence of reduced oxygen concentrations on lipid oxidation in food during storage [Ph.D thesis]. Chalmers Reproservice, Sweden: Chalmers University of Technology and the Swedish Institute for Food and Biotechnology.

2. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil;Andersson;Journal of Food Science,1999

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

4. On the kinetics of the autoxidation of fats: Influence of pro-oxidants, antioxidants and synergists;Brimberg;European Journal of Lipid Science and Technology,2003

5. In influence on the exposure to light on extra virgin olive oil quality during storage;Caponio;European Food Research and Technology,2005

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