Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile

Autor:	A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2007
Předmět:	cultivars differential scanning calorimetry poliphenols virgin olive oil Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 58, Iss 2, Pp 122-129 (2007)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214 48698873
DOI:	10.3989/gya.2007.v58.i2.75
Popis:	Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10ºC/min) were analyzed with the differences between duplicates being lowest when the analysis was carried out at 5°C/min. An important varietal effect (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e3cc08069c6a48698873708d0e3f48e7 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF