Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil-Reference-Cited by-同舟云学术

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Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

Published:2021-07-26 Issue:10 Volume:98 Page:1021-1032
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Cherif Marwa¹,Rodrigues Nuno¹,Veloso Ana C. A.²³,Pereira José Alberto¹^ORCID,Peres António M.¹^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal

2. Instituto Politécnico de Coimbra ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora Coimbra Portugal

3. CEB ‐ Centre of Biological Engineering University of Minho, Campus de Gualtar Braga Portugal

Funder

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12519

Reference55 articles.

1. Effect of microwave drying on quality kinetics of okra

2. Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

3. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

4. Aloysia citrodora Paláu (Lemon verbena): A review of phytochemistry and pharmacology

5. Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

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4. Effects of microwave and conventional heating methods with various exposure times on the physical and chemical parameters, fatty acid composition, and sensory properties of extra virgin olive oil;Journal of Food Measurement and Characterization;2022-10-28

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