Étude de la stabilité oxydative de l’huile d’olive vierge extra tunisienne au cours de son stockage

Étude de la stabilité oxydative de l’huile d’olive vierge extra tunisienne au cours de son stockage

Tunisian extra virgin olive oil (EVOO) of Chetoui variety oxidation intensity depends on intrinsic composition, model packing and storage conditions. Thus, external factors such as kind of packing (glass, terephtalate polyethylene (PET), metal), full or attenuated day light, obscurity, air on bottle...

Full description

Bibliographic Details
Main Authors: Ben Tekaya Imène, Hassouna Mnasser
Format: Article
Language:English
Published: EDP Sciences 2005-09-01
Series:Oléagineux, Corps gras, Lipides
Subjects:
extra virgin olive oil
packing
oxidative stability
storage
filtration
nitrogen
quality
Online Access:http://dx.doi.org/10.1051/ocl.2005.0447

Internet

http://dx.doi.org/10.1051/ocl.2005.0447

Similar Items