Pregled bibliografske jedinice broj: 54311
Specific Components of Virgin Olive Oil in the Role of Active Participants in Oxidative Processes
Specific Components of Virgin Olive Oil in the Role of Active Participants in Oxidative Processes // Food technology and biotechnology, 36 (1998), 3; 229-234 (recenziran, pregledni rad, stručni)
CROSBI ID: 54311 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Specific Components of Virgin Olive Oil in the Role of Active Participants in Oxidative Processes
Autori
Koprivnjak, Olivera ; Conte, Lanfranco
Izvornik
Food technology and biotechnology (1330-9862) 36
(1998), 3;
229-234
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, stručni
Ključne riječi
virgin olive oil ; oxidative processes ; phenolic substances ; tocopherols ; carotenoids ; chlorophylls
Sažetak
The oxidative alterations on the chain of unsaturated fatty acids are the main problem of preserving quality and nutritive value of vegetable oils. According to numerous researches, virgin olive oil is one of the most stable oils. It is a question of complex system of active substances which role in the oxidation processes is determined by their reciprocal interactions and by influence of external factors. From this system we detached the most important components - phenolic substances, tocopherols, carotenoids, chlorophylls and oleic acid, and we explained their importance in the oxidative alterations of olive oil.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
Uključenost u ostale bibliografske baze podataka::
- Chemical Abstracts
- FSTA
- CAB International
