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dc.creatorMoyano Pérez, María Josées
dc.creatorHeredia Mira, Francisco Josées
dc.creatorMeléndez Martínez, Antonio Jesúses
dc.date.accessioned2019-05-02T14:48:44Z
dc.date.available2019-05-02T14:48:44Z
dc.date.issued2010
dc.identifier.citationMoyano Pérez, M.J., Heredia Mira, F.J. y Meléndez Martínez, A.J. (2010). The color of olive oils: The pigments and their likely health benefits and visual and instrumental methods of analysis. Comprehensive Reviews in Food Science and Food Safety, 9 (3), 278-291.
dc.identifier.issn1541-4337es
dc.identifier.urihttps://hdl.handle.net/11441/86184
dc.description.abstractThe color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to the processing treatments they have undergone. Olive oil color is due to 2 types of pigments, chlorophylls and carotenoids, which are attracting the attention of the scientific community due to the probable health benefits they can provide. Appropriate methodologies for the meaningful definition of the color of olive oil are there-fore necessary for various reasons. In this review, we discuss the importance of olive oil color and the applicable legislation and regulation, including sections devoted to the pigments accounting for the growing importance as likely health-promoting substances. Furthermore, we review in depth the different approaches (visual and instrumental methods) used for color measurements in the last 50 y. Instrumental methods have been shown to be highly appropriate for objective assessments and also for the rapid determination of the pigments.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherWiley-Blackwelles
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safety, 9 (3), 278-291.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleThe color of olive oils: The pigments and their likely health benefits and visual and instrumental methods of analysises
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessrightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1541-4337.2010.00109.xes
dc.identifier.doi10.1111/j.1541-4337.2010.00109.xes
idus.format.extent14 p.es
dc.journaltitleComprehensive Reviews in Food Science and Food Safetyes
dc.publication.volumen9es
dc.publication.issue3es
dc.publication.initialPage278es
dc.publication.endPage291es
dc.identifier.sisius6519468es

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