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The aim of this work was to determine the effect of natural-style processing, by using three different cultivars, on the oxidative and hydrolytic degradation of the lipid fraction of table olives. Samplings were made at harvest and after 4 and 8 months of processing. The Italian table olive cultivars Bella di Cerignola, Termite di Bitetto, and Peranzana, diffused in the Apulia region, were considered...
Several studies have investigated the interaction of free fatty acids with the oxidative phenomena involving oils during processing and storage. Nevertheless, the available information is insufficient and, in some cases, contradictory.The aim of this work was to throw light upon this matter, by evaluating – by means of different analytical approaches – the effect of adding increasing amounts of free...
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