کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6397523 | 1330675 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18Â months
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18Â months The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18Â months](/preview/png/6397523.png)
چکیده انگلیسی
Increments in tyrosol, hydroxytyrosol and % of hydrolysis were observed for EVOOs stored at room temperatures starting from 3-months storage, and increased thereafter. The frozen EVOOs were statistically undistinguishable over time, differently from the correspondent ones at room temperature. All the frozen EVOOs showed negligible differences in aromatic profile until 12Â month of storage. Some compounds potentially related to off-odor sensations were significantly increased in the unfrozen specimens only at 18Â months.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 54, Issue 2, December 2013, Pages 2008-2015
Journal: Food Research International - Volume 54, Issue 2, December 2013, Pages 2008-2015
نویسندگان
N. Mulinacci, F. Ieri, G. Ignesti, A. Romani, M. Michelozzi, D. Creti, M. Innocenti, L. Calamai,