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Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties |
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| Authors: | Emma Chiavaro Carlo Barnaba Elena Vittadini Maria Teresa Rodriguez-Estrada Lorenzo Cerretani Alessandra Bendini |
| Affiliation: | 1. Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale Usberti 181/A, I-43100 Parma, Italy;2. Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale Fanin 40, I-40127 Bologna, Italy;3. Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, I-47023 Cesena, Italy |
| Abstract: | The effect of microwave heating of commercial categories of olive oil for human consumption (extra virgin olive oil [EVOo], olive–pomace oil [Po] and olive oil [Oo]) on DSC thermal properties was evaluated at different times of microwave treatment. |
| Keywords: | Microwave Extra virgin olive oil Olive oil Olive&ndash pomace oil DSC |
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