Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark-Reference-Cited by-同舟云学术

Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark

Published:2017-10-17 Issue:1 Volume:120 Page:1700309
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Zullo Biagi A.¹,Ciafardini Gino¹

Affiliation:

1. Department of AgriculturalEnvironmental and Food SciencesUniversity of MoliseVia De SanctisCampobasso I‐86100Italy

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700309

Reference26 articles.

1. EC 2013. European Commission Regulation No. 1348/2013 of 16 December Amending 2013 Regulation (EEC) No. 2568/91 on the Characteristics of Olive Oil and Olive Residue Oil and on the Relevant Methods of Analysis.

2. “Veiled” extra-virgin olive oils: Dispersion response related to oil quality

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

4. Effects of free fatty acids on oxidative stability of vegetable oil

5. THE ROLE OF DIGLYCERIDES, MONOGLYCERIDES, AND FREE FATTY ACIDS IN OLIVE OIL MINOR SURFACE-ACTIVE LIPID INTERACTION WITH PROTEINS AT OIL-WATER INTERFACES

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