✦ LIBER ✦

Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

✍ Scribed by Samia Dabbou; Faten Brahmi; Ameni Taamali; Manel Issaoui; Youssef Ouni; Mohamed Braham; Mokhtar Zarrouk; Mohamed Hammami

Book ID: 107494616
Publisher: Springer-Verlag
Year: 2010
Tongue: English
Weight: 312 KB
Volume: 87
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-010-1600-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characterisation of virgin olive oils fr

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

✍ Samia Dabbou; Manel Issaoui; Maurizio Servili; Agnese Taticchi; Samira Sifi; Gia 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 244 KB

The antioxidant activity and stability o

The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

✍ Turkan Keceli; Michael H Gordon 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 150 KB

Differential scanning calorimetry therma

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

✍ Emma Chiavaro; Maria Teresa Rodriguez-Estrada; Alessandra Bendini; Massimiliano 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 237 KB

The role of water in the oxidation proce

The role of water in the oxidation process of extra virgin olive oils

✍ L. Ambrosone; R. Angelico; G. Cinelli; V. Di Lorenzo; A. Ceglie 📂 Article 📅 2002 🏛 Springer-Verlag 🌐 English ⚖ 478 KB

Chlorophyll and Carotenoid Composition i

Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

✍ Gandul-Rojas, Beatriz; Minguez-Mosquera, M Isabel 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 726 KB

A study of chlorophyll and carotenoid composition of nine singlevariety virgin olive oils from the main Spanish producing regions has shown differences depending on variety and ripening degree of the fruits. Pheophytin a was the major pigment in all the oils studied (44-58% total pigments), followed

Oxidative stability and minor constituen

Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

✍ Anna Koski; Eleni Psomiadou; Maria Tsimidou; Anu Hopia; Panos Kefalas; Kristiina 📂 Article 📅 2002 🏛 Springer 🌐 English ⚖ 70 KB