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The effect of microwave heating of extra virgin olive oil (EVOo), olive oil (Oo) and pomace olive oil (Po) in domestic appliances, was investigated in terms of chemical oxidative indices (peroxide, p-anisidine and Totox values), free acidity, water content, total phenol content and different classes of phenolic compounds.Water content of unheated EVOo was higher as compared to the other two oils and...
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.Marked changes of DSC cooling profiles were found for EVOo and Po subjected to microwaving, with the major exotherm that shifted towards lower temperature...
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