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