Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating

Virgin olive oil is oil with a high biological value, due to its polyphenol content. Virgin olive oils were subjected to heat treatment simulating common domestic processing, including boiling, frying and storage. These processes can affect the phenolic compounds content of oils to a certain degree,...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food and nutrition research 2009, Vol.48 (1)
Hauptverfasser:	Daskalaki, D., University of Ioannina, Ioannina (Greece), Kefi, G., University of Ioannina, Ioannina (Greece), Kotsiou, K., University of Ioannina, Ioannina (Greece), Tasioula-Margari, M., University of Ioannina, Ioannina (Greece)
Format:	Artikel
Sprache:	eng
Schlagworte:	ACEITE DE OLIVA ALMACENAMIENTO CALENTAMIENTO CHAUFFAGE COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS DEGRADACION DEGRADATION ESTABILIDAD HEATING HPLC http://www.fao.org/aos/agrovoc#c_2159 http://www.fao.org/aos/agrovoc#c_24469 http://www.fao.org/aos/agrovoc#c_25491 http://www.fao.org/aos/agrovoc#c_3524 http://www.fao.org/aos/agrovoc#c_36930 http://www.fao.org/aos/agrovoc#c_5772 http://www.fao.org/aos/agrovoc#c_7427 HUILE D'OLIVE OLIVE OIL PHENOLIC COMPOUNDS STABILITE STABILITY STOCKAGE STORAGE
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!