Linked Life Data

10775395

Source:http://linkedlifedata.com/resource/pubmed/id/10775395

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2000-6-19
pubmed:abstractText
Industries aim to ensure extra virgin olive oil (EVOO) stability especially during commercial activities up to use by end consumers. The objective of this work was to set up predictive models of EVOO stability during commercial activities. Stability was studied on five lots of a batch of Tuscan virgin olive oil to simulate different commercial activities. Chemical, physical, and sensory analyses were carried out on EVOO samples. Experimental data were processed by multivariate analyses to select significant parameters and by regression analyses to set up kinetic models. A few parameters were found to be significant: hydroxytyrosol and tyrosol contents, carotenoid absorbance at 475 and 448 nm, alpha-tocopherol content, Rancimat induction time, and K(232). It was also shown that the stability of this EVOO was not significantly influenced by different uncontrolled bottling, transport, and storage conditions in supermarkets. Empirical models were set up to predict the time to reach a reference value for K(232).
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:volume
48
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1345-51
pubmed:dateRevised
2004-11-17
pubmed:meshHeading
pubmed:year
2000
pubmed:articleTitle
Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions.
pubmed:affiliation
diSTAM, Sezione Tecnologie Alimentari, Università di Milano, Via Celoria 2, 20133 Milano, Italy. ella@mailserver.unimi.it
pubmed:publicationType
Journal Article