Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing-Reference-Cited by-同舟云学术

Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing

Published:2018-11-22 Issue:5 Volume:54 Page:1609-1616
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Seçmeler Özge¹^ORCID,Güçlü Üstündağ Özlem¹

Affiliation:

1. Faculty of Engineering Department of Food Engineering Yeditepe University İnönü Mah. Kay?şdağ? Cad. 26 Ağustos Yerleşimi 34755 Ataşehir İstanbul Turkey

Funder

TUBITAK National Scholarship for PhD Students

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14029

Reference16 articles.

1. Olive Oil Chemistry Properties Health Effects 2006 AOCS Press Thessaloniki D. Boskou G. Blekas M. Tsimidou D. Boskou Olive oil composition 41 72

2. Technological Factors Affecting Sterols in Australian Olive Oils

3. Effect of crushing on olive paste and virgin olive oil minor components

4. IOC COI/OH/Doc. No 1. (2011).International Olive Oil Council: Guide for the determination of the characteristics of oil‐olives.http://www.internationaloliveoil.org/estaticos/view/222-standards. Accessed 04/06/2016.

5. IOC COI/T.15/NC No 3/Rev.10(2015).International Olive Oil Council: Trade standard applying to olive oils and olive‐pomace oilshttp://www.internationaloliveoil.org/estaticos/view/222-standards. Accessed 04/06/2016.

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