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Information Journal Paper

Title

EVALUATION OF THE OLIVE OILS PURITY THOROUGH MEASURING POLYMERIZED TRIACYLGLYCEROLS

Pages

  49-53

Keywords

POLYMERIZED TRIGELYCERIDES (PT)Q3

Abstract

 In this research, PT index was studied on nine local samples of olive oil and two foreign ones using High Performance Size – Exclusion Chromatography. The results indicated that PT was available in nearly all samples. In other words, most of the purchased brands had some purified oil though all had phrases like %100 purified or VIRGIN OLIVE OIL imprinted on them. Namely the M3%1, M4%0.78 and M5% 0.36 had the most and M6%0.04 and M2%0.09 the least PT respectively.

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    • Cite

    APA: Copy

    FAHIMDANESH, M.. (2010). EVALUATION OF THE OLIVE OILS PURITY THOROUGH MEASURING POLYMERIZED TRIACYLGLYCEROLS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(3), 49-53. SID. https://sid.ir/paper/176532/en

    Vancouver: Copy

    FAHIMDANESH M.. EVALUATION OF THE OLIVE OILS PURITY THOROUGH MEASURING POLYMERIZED TRIACYLGLYCEROLS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;1(3):49-53. Available from: https://sid.ir/paper/176532/en

    IEEE: Copy

    M. FAHIMDANESH, “EVALUATION OF THE OLIVE OILS PURITY THOROUGH MEASURING POLYMERIZED TRIACYLGLYCEROLS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 3, pp. 49–53, 2010, [Online]. Available: https://sid.ir/paper/176532/en

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