| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543267 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Five types of fats released during the conditioning process of table olives have been characterised. ⺠Fats from pitting or stuffing olives with vegetable products were moderately degraded. ⺠Fats from stuffing olives with animal origin and from factory sewers were highly degraded. ⺠Analysis included parameters suggested by Commission Regulation EC n° 2598/91 and n° 79/202. ⺠Chemometric analysis discriminated between the diverse fats released during olive processing.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonio López-López, Amparo Cortés-Delgado, Antonio Garrido-Fernández,