Assessment of polar phenolic compounds of virgin olive oil by NIR and mid‐IR spectroscopy and their impact on quality-Reference-Cited by-同舟云学术

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid‐IR spectroscopy and their impact on quality

Published:2016-11-03 Issue:1 Volume:119 Page:1600099
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Mora‐Ruiz Maria Eugenia¹,Reboredo‐Rodríguez Patricia²,Salvador Maria Desamparados¹,González‐Barreiro Carmen²,Cancho‐Grande Beatriz²,Simal‐Gándara Jesús²,Fregapane Giuseppe¹

Affiliation:

1. Departamento de Tecnología de los AlimentosUniversidad de Castilla‐La ManchaCiudad RealSpain

2. Departamento de Química Analítica y AlimentariaGrupo de Nutrición y Bromatología, Universidade de VigoOurenseSpain

Funder

Junta de Comunidades de Castilla-La Mancha

Xunta de Galicia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600099

Reference34 articles.

1. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

2. Composition and organoleptic characteristics of oil fromArbequina olive (Olea europaea L) trees under deficit irrigation

3. Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality

4. Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)

5. Olive Oil

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