000078234 001__ 78234
000078234 005__ 20240124152519.0
000078234 0248_ $$2sideral$$a89360
000078234 037__ $$aART-2015-89360
000078234 041__ $$aeng
000078234 100__ $$aAbenoza, María
000078234 245__ $$aEffect of low-temperature storage under optimal conditions on olive oil quality and its nutritional parameters
000078234 260__ $$c2015
000078234 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078234 5203_ $$aOne of the causes of loss in olive oil quality is oxidation, which decreases its shelf life. Only few previous works have studied the effect of storage at cold and freezing temperatures on the quality of olive oil. The aim of this work was to follow the effect of freezing and cold temperatures during storage on the quality and nutritional parameters (fatty acids, a -tocopherol, total phenols and pigments) of olive oil in comparison with storage at 15°C. The physicochemical, nutritional and sensorial parameters of the olive oils were studied along storage in optimal conditions at different temperatures. The research showed that freezing and cold storage temperatures maintained a higher quality in olive oils. Frozen storage of olive oil maintained higher levels of antioxidant compounds ( a -tocopherol, total phenols), oxidative stability and fruitiness after 12 months of storage. For this reason, freezing could be considered as an appropriate system of storage to maintain the functional compounds of olive oil.
000078234 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000078234 590__ $$a0.159$$b2015
000078234 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b120 / 125 = 0.96$$c2015$$dQ4$$eT3
000078234 592__ $$a0.145$$b2015
000078234 593__ $$aOrganic Chemistry$$c2015$$dQ4
000078234 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000078234 700__ $$aBenito, Marta
000078234 700__ $$0(orcid)0000-0001-8836-1983$$aOria, Rosa$$uUniversidad de Zaragoza
000078234 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza
000078234 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000078234 773__ $$g92, 4 (2015), 243-251$$pRivista Italiana delle Sostanze Grasse$$tRivista Italiana delle Sostanze Grasse$$x0035-6808
000078234 85641 $$uhttps://www.innovhub-ssi.it/web/stazione-sperimentale-per-gli-oli-e-i-grassi/anno-2015-volume-92$$zTexto completo de la revista
000078234 8564_ $$s798223$$uhttps://zaguan.unizar.es/record/78234/files/texto_completo.pdf$$yVersión publicada
000078234 8564_ $$s1936713$$uhttps://zaguan.unizar.es/record/78234/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000078234 909CO $$ooai:zaguan.unizar.es:78234$$particulos$$pdriver
000078234 951__ $$a2024-01-24-15:16:15
000078234 980__ $$aARTICLE