Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history

Autor:	Angiuli Marco, Ferrari Carlo, Righetti Maria Cristina, Tombari Elpidio, Salvetti Giuseppe
Rok vydání:	2007
Předmět:	olive oil calorimetry light and dark storage olive oil phase
Zdroj:	European journal of lipid science and technology info:cnr-pdr/source/autori:Angiuli Marco, Ferrari Carlo, Righetti Maria Cristina,Tombari Elpidio, Salvetti Giuseppe/titolo:Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history/doi:/rivista:European journal of lipid science and technology (Print)/anno:2007/pagina_da:1010/pagina_a:1014/intervallo_pagine:1010–1014/volume:109
Popis:	The calorimetric method described here investigates the solid-liquid phase transitions in a Tuscan extra-virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=cnr_________::2e77fc173fd2a5db4eba4cc27e07d568 https://publications.cnr.it/doc/39800 Zobrazit plný text záznamu