Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment-Reference-Cited by-同舟云学术

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Published:2019-09-16 Issue:11 Volume:121 Page:1900195
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Breschi Carlotta¹,Guerrini Lorenzo¹,Domizio Paola¹,Ferraro Giovanni²,Calamai Luca¹,Canuti Valentina¹,Masella Piernicola¹,Parenti Alessandro¹,Fratini Emiliano²,Fia Giovanna¹,Zanoni Bruno¹

Affiliation:

1. Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy

2. Department of Chemistry “Ugo Schiff” – Università degli Studi di Firenze Via della Lastruccia 3–13 50019 Sesto Fiorentino Italy

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900195

Reference29 articles.

1. Fresh extra virgin olive oil, with or without veil

2. Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils

3. Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity

4. Colloidal structures in natural oils

5. The role of water in the oxidation process of extra virgin olive oils

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