Chemical and thermal evaluation of olive oil refining at different oxidative levels-Reference-Cited by-同舟云学术

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Published:2013-08-05 Issue:10 Volume:115 Page:1146-1154
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Caponio Francesco¹,Chiavaro Emma²,Paradiso Vito Michele¹,Paciulli Maria²,Summo Carmine¹,Cerretani Lorenzo³,Gomes Tommaso¹

Affiliation:

1. Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly

2. Dipartimento di Scienze degli AlimentiUniversità degli Studi di Parma, Parco Area delle ScienzeParmaItaly

3. Dipartimento di Scienze e Tecnologie Agro‐Alimentari (DISTAL)Università di BolognaCesena (FC)Italy

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300091

Reference34 articles.

1. Evaluation of the State of Oxidation of Olive−Pomace Oils. Influence of the Refining Process

2. Fate of Oxidized Triglycerides during Refining of Seed Oils

3. Investigation on the degree of oxidation and hydrolysis of refined olive oils. An approach for better product characterization;Gomes T.;Ital. J. Food Sci.,1997

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