EFFECT OF THE TEMPERATURE ON ΔECN42 OF IRANIAN OLIVE OIL

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AHANGAR BANADKOOKI S.; PIRAVI VANAK Z.; HADAD KHODAPARAST M.H.; SAFAFAR H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:39 Page(s): 43-48

Download Full-Text

Persian Verion

View:

955

Download:

Cites:

Information Journal Paper

Title

EFFECT OF THE TEMPERATURE ON ΔECN42 OF IRANIAN OLIVE OIL

Author(s)

AHANGAR BANADKOOKI S. | PIRAVI VANAK Z. | HADAD KHODAPARAST M.H. | SAFAFAR H. | Issue Writer Certificate

Keywords

Δ ECN42Q2

TEMPERATUREQ2

FATTY ACIDSQ2

OLIVE OILQ2

Abstract

In this research we scrutinize the TEMPERATURE effect on DECN42 and the OLIVE OIL produced in Shiraz during 1388 crop year in Iran. Samplings were divided into two groups of natural and refined OLIVE OIL. The analysis of FATTY ACIDS was done by GC apparatus and with uses this result theoretical ECN42 by software was analyzed. The essential ECN42 was analyzed by HPLC apparatus as well. Statistical analysis showed a positive relation between 2 parameters of ECN42 and linoleic acid (0.05). And statistical test of theoretical and essential ECN42 showed a significant relation in 0.01 levels.

Cites

No record.

References

DETECTION AND QUANTIFICATION OF ADULTERATION IN OLIVE OILS BY GLOBAL METHOD AND EXTINCTION COFFICIENT

Cite

APA: Copy

AHANGAR BANADKOOKI, S., PIRAVI VANAK, Z., HADAD KHODAPARAST, M.H., & SAFAFAR, H.. (2013). EFFECT OF THE TEMPERATURE ON ΔECN42 OF IRANIAN OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(39), 43-48. SID. https://sid.ir/paper/72555/en

Vancouver: Copy

AHANGAR BANADKOOKI S., PIRAVI VANAK Z., HADAD KHODAPARAST M.H., SAFAFAR H.. EFFECT OF THE TEMPERATURE ON ΔECN42 OF IRANIAN OLIVE OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(39):43-48. Available from: https://sid.ir/paper/72555/en

IEEE: Copy

S. AHANGAR BANADKOOKI, Z. PIRAVI VANAK, M.H. HADAD KHODAPARAST, and H. SAFAFAR, “EFFECT OF THE TEMPERATURE ON ΔECN42 OF IRANIAN OLIVE OIL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 39, pp. 43–48, 2013, [Online]. Available: https://sid.ir/paper/72555/en

Related Journal Papers