Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history (Articolo in rivista)

Type
Label
  • Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history (Articolo in rivista) (literal)
Anno
  • 2007-01-01T00:00:00+01:00 (literal)
Alternative label
  • Angiuli Marco, Ferrari Carlo, Righetti Maria Cristina,Tombari Elpidio, Salvetti Giuseppe (2007)
    Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history
    in European journal of lipid science and technology (Print)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Angiuli Marco, Ferrari Carlo, Righetti Maria Cristina,Tombari Elpidio, Salvetti Giuseppe (literal)
Pagina inizio
  • 1010 (literal)
Pagina fine
  • 1014 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 109 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • ANGIULI M.: CNR-IPCF FERRARI C.: CNR-IPCF RIGHETTI M.C.: CNR-IPCF TOMBARI E.: CNR-IPCF SALVETTI G.: CNR-IPCF (literal)
Titolo
  • Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history (literal)
Abstract
  • 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. (literal)
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