Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear...
| Autores principales: | , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2019
|
| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007%2Fs12161-019-01629-x http://hdl.handle.net/20.500.12123/5813 https://doi.org/10.1007/s12161-019-01629-x |
Ejemplares similares: Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
- Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
- Active in situ and passive airborne fluorescence measurements for water stress detection on a fescue field
- Evolution of extra virgin olive oil quality under different storage conditions
- Deciphering the link between SIF, ANPP and RUE dynamics in perennial forage crop mixtures
- Toasting time and cooking formulation affect browning reaction products development in corn flakes
- Cancro del tallo de soja por Diaporthe caulivora: aportes para la detección de la resistencia a la penetración e invasión y de infecciones latentes