Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices change during storage leading to a progressive det...

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Bibliographic Details
Main Authors: Lanfranco Conte, Andrea Milani, Sonia Calligaris, Pierangela Rovellini, Paolo Lucci, Maria Cristina Nicoli
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
extra virgin olive oil
shelf-life
consumers
oil producers
accelerated shelf-life test
olive oil stability
prediction model
Online Access:https://www.mdpi.com/2304-8158/9/3/295

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