Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oils
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9932-z
Abstract: Because of the limited number and size of the oil extraction opportunities, olives are generally piled and stored at ambient temperatures for weeks before processing. Under these conditions biochemical changes could result a negative affect… read more here.
Keywords: fatty acid; gemlik olives; compounds fatty; phenolic compounds ... See more keywords
Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12102041
Abstract: This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition,… read more here.
Keywords: volatile compounds; composition volatile; thermal behavior; compounds fatty ... See more keywords