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Oxydation de l'huile d'olive extra vierge sous atmosphère contrôlée.

Ossidazione degli oli extra vergini di oliva in atmosfera controllata.

Auteurs : BACCHIOCCA M., BIAGIOTTI E., NINFALI P., et al.

Type d'article : Article

Résumé

In this paper, parameters of oxidation, changes in phenolic compounds and oxygen radical absorbance capacity were tested on extra virgin olive oils maintained in the dark or under artificial light in the presence or in the absence of nitrogen. It was concluded that nitrogen provides significant benefit in the preservation when the oils are exposed to light, while oils kept in the dark over one year do not seem to benefit significantly from the presence of nitrogen.

Détails

  • Titre original : Ossidazione degli oli extra vergini di oliva in atmosfera controllata.
  • Identifiant de la fiche : 2002-2043
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 40 - n. 409
  • Date d'édition : 12/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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