Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study-Reference-Cited by-同舟云学术

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

Published:2013-05-09 Issue:12 Volume:93 Page:2909-2916
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chiavaro Emma¹,Cerretani Lorenzo²,Paradiso Vito Michele³,Summo Carmine³,Paciulli Maria¹,Gallina Toschi Tullia²,Caponio Francesco³

Affiliation:

1. Dipartimento di Scienze degli Alimenti; Università degli Studi di Parma; Parco Area delle Scienze 95/A I-43124 Parma Italy

2. Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL); Università di Bologna; viale Fanin 40 I-40127 Bologna Italy

3. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Via Amendola 165/A; Università degli Studi di Bari “Aldo Moro”; I-70126 Bari Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6168/fullpdf

Reference38 articles.

1. Bioavailability of phenols from a phenol-enriched olive oil;Suárez;Br J Nutr,2011

2. Stability of a phenol-enriched olive oil during storage;Suárez;Eur J Lipid Sci Technol,2011

3. Rate of degradation of tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions;Rastrelli;J Agric Food Chem,2002

4. Influence of the exposure to light on extra virgin olive oil quality during storage;Caponio;Eur Food Res Technol,2005

5. Health aspects of thermoxidized oils and fats;Billek;Eur J Lipid Sci Technol,2000

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