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The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils

✍ Scribed by Dorota Johansson; Björn Bergenståhl

Book ID
112804420
Publisher
Springer-Verlag
Year
1992
Tongue
English
Weight
622 KB
Volume
69
Category
Article
ISSN
0003-021X

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## Abstract The triterpene dialcohols (erythrodiol and uvaol) relative content of 144 Greek virgin olive oils has been determined and statistically analyzed in respect of three different parameters ‐ acidity, K~270~ and ΔK ‐ connected with the conservation state of the oil. The main results are: al