Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life

This study proposes an accelerated test performed at mild temperature (40-60 °C) to measure oxidative stability and estimate the potential shelf life of extra-virgin olive oil (EVOO). The kinetic behavior of normalized oxidation indices (PV, K₂₃₂ and K₂₇₀) and the oxidizing substrate [unsaturated fa...

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Veröffentlicht in:	European journal of lipid science and technology 2008-10, Vol.110 (10), p.969-976
Hauptverfasser:	Mancebo-Campos, Vanessa, Fregapane, Giuseppe, Desamparados Salvador, María
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology Oxidation kinetics Oxidative stability Shelf life Virgin olive oil
Online-Zugang:	Volltext
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