Showing Publication (KALUA 2006)
Kalua C.M., Bedgood Jr. D.R., Bishop A.G., Prenzler P.D. (2006) Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry 54:7641-7651 PubMed (17002434)
Abbreviation: KALUA 2006
Pubmed ID: 17002434
Food Composition
This publication was used to obtain 16 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.23 mg/100 g FW | Virgin olive oil, malaxation 30 min./30°C | no | 1 |
| 0.05 mg/100 g FW | Virgin olive oil, malaxation 60 min./30°C | no | 1 |
| 0.06 mg/100 g FW | Virgin olive oil, malaxation 90 min./30°C | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, malaxation 120 min./30°C | no | 1 |
| 0.28 mg/100 g FW | Virgin olive oil, malaxation 30 min./45°C | no | 1 |
| 0.05 mg/100 g FW | Virgin olive oil, malaxation 60 min./45°C | no | 1 |
| 0.06 mg/100 g FW | Virgin olive oil, malaxation 90 min./45°C | no | 1 |
| 0.00 mg/100 g FW | Virgin olive oil, malaxation 120 min./45°C | no | 1 |
| 0.55 mg/100 g FW | Virgin olive oil, malaxation 30 min./30°C | no | 1 |
| 0.61 mg/100 g FW | Virgin olive oil, malaxation 60 min./30°C | no | 1 |
| 0.67 mg/100 g FW | Virgin olive oil, malaxation 90 min./30°C | no | 1 |
| 0.58 mg/100 g FW | Virgin olive oil, malaxation 120 min./30°C | no | 1 |
| 0.52 mg/100 g FW | Virgin olive oil, malaxation 30 min./45°C | no | 1 |
| 0.61 mg/100 g FW | Virgin olive oil, malaxation 60 min./45°C | no | 1 |
| 0.55 mg/100 g FW | Virgin olive oil, malaxation 90 min./45°C | no | 1 |
| 0.57 mg/100 g FW | Virgin olive oil, malaxation 120 min./45°C | no | 1 |