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Paper Information
Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   WINTER 2010 , Volume 1 , Number 3; Page(s) 49 To 53.
 
Paper: 

Evaluation Of The Olive Oils Purity Thorough Measuring Polymerized Triacylglycerols
 
 
Author(s):  Fahimdanesh M.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, ISLAMIC AZAD UNIVERSITY, SHAHR-E-QODS BRANCH
 
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.
 
Keyword(s): VIRGIN OLIVE OIL, PURITY, POLYMERIZED TRIGELYCERIDES (PT), HPLC.
 
 
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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. https://www.sid.ir/en/journal/ViewPaper.aspx?id=193001



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). 2010 [cited 2022January28];1(3):49-53. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=193001



IEEE: 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), [online] 1(3), pp.49-53. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=193001.
 
 
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