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

被引：11

作者：

Angiuli, Marco ^{[1
]}

Ferrari, Carlo ^{[1
]}

Righetti, Maria Cristina ^{[1
]}

Tombari, Elpidio ^{[1
]}

Salvetti, Giuseppe ^{[1
]}

机构：

[1] CNR, Inst Chem Phys Proc, I-56127 Pisa, Italy

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2007年 / 109卷 / 10期

关键词：

olive oil calorimetry; light and dark storage; olive oil phase transitions;

D O I：

10.1002/ejlt.200700067

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

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.

引用

收藏

页码：1010 / 1014

页数：5

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