Effect of processing on the quality of edible argan oil
- Author
- MATTHÄUS, Bertrand1 ; GUILLAUME, Dominique2 ; GHARBY, Saïd3 4 ; HADDAD, Aziza3 ; HARHAR, Hicham4 ; CHARROUF, Zoubida4
[1] Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Piusallee 68/76, 48147 Münster, Germany
[2] Institut de Chimie Moléculaire de Reims, UMR 6229, 51 Rue Cognacq Jay, 51100 Reims, France
[3] Laboratoire Contrôle Qualité, Lesieur, Cristal, 1, Rue Caporal Corbi, 20300 Roches Noires, Casablanca, Morocco
[4] Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, 1014, Rabat, Morocco - Source
Food chemistry. 2010, Vol 120, Num 2, pp 426-432, 7 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Argan oil Lipid oxidation Morocco Organoleptic quality Sensory quality
- Keyword (fr)
- Aptitude technologique Huile alimentaire Lipide Oxydation Qualité Maroc Afrique
- Keyword (en)
- Processing quality Edible oil Lipids Oxidation Quality Morocco Africa
- Keyword (es)
- Aptitud tecnológica Aceite alimentario Lípido Oxidación Calidad Marruecos Africa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22753114
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.10.023 
https://dx.doi.org/10.1016/j.foodchem.2009.10.023
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