Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

The effects of pasteurization on the chemical quality of the extra-virgin olive oil used as a covering for canned dried tomatoes were studied during storage through conventional (acidity, peroxide value, p-anisidine value, spectrophotometric indexes) and non conventional (polar compounds) analytical...

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Bibliographic Details
Main Authors: Antonietta Baiano, Tommaso Gomes, Francesco Caponio
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2005-09-01
Series:Grasas y Aceites
Subjects:
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/104