SharePolar compound concentrations in virgin oils from stored cultivar Picual olive fruits.
Author(s) : PEREZ CAMINO M. C., GARCÍA J. M., CASTELLANO J. M.
Type of article: Article
Summary
These olives are stored for 60 days in air or under controlled atmosphere. Oils are then extracted and their contents in polar and non-polar compounds are analyzed. Storage at 5 deg C presents advantages for oil quality, whereas changes in the atmosphere composition have no additional effects.
Details
- Original title: Polar compound concentrations in virgin oils from stored cultivar Picual olive fruits.
- Record ID : 1994-0422
- Languages: English
- Source: J. agric. Food Chem. - vol. 40 - n. 11
- Publication date: 1992
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Indexing
- Themes: Precooked food
- Keywords: Chemical composition; Chilling; Olive; Edible oil
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