Authors:
M. Angiuli Istituto per i Processi Chimico-Fisici del CNR Pisa Italy 56124 via G. Moruzzi 1 Pisa Italy 56124 via G. Moruzzi 1

Search for other papers by M. Angiuli in
Current site
Google Scholar
PubMed
Close
,
C. Ferrari Istituto per i Processi Chimico-Fisici del CNR Pisa Italy 56124 via G. Moruzzi 1 Pisa Italy 56124 via G. Moruzzi 1

Search for other papers by C. Ferrari in
Current site
Google Scholar
PubMed
Close
,
L. Lepori Istituto per i Processi Chimico-Fisici del CNR Pisa Italy 56124 via G. Moruzzi 1 Pisa Italy 56124 via G. Moruzzi 1

Search for other papers by L. Lepori in
Current site
Google Scholar
PubMed
Close
,
E. Matteoli Istituto per i Processi Chimico-Fisici del CNR Pisa Italy 56124 via G. Moruzzi 1 Pisa Italy 56124 via G. Moruzzi 1

Search for other papers by E. Matteoli in
Current site
Google Scholar
PubMed
Close
,
G. Salvetti Istituto per i Processi Chimico-Fisici del CNR Pisa Italy 56124 via G. Moruzzi 1 Pisa Italy 56124 via G. Moruzzi 1

Search for other papers by G. Salvetti in
Current site
Google Scholar
PubMed
Close
,
E. Tombari Istituto per i Processi Chimico-Fisici del CNR Pisa Italy 56124 via G. Moruzzi 1 Pisa Italy 56124 via G. Moruzzi 1

Search for other papers by E. Tombari in
Current site
Google Scholar
PubMed
Close
,
A. Banti Polo Tecnologico del Gusto Navacchio, Pisa Italy 56023 Navacchio, Pisa Italy 56023

Search for other papers by A. Banti in
Current site
Google Scholar
PubMed
Close
, and
N. Minnaja Polo Tecnologico del Gusto Navacchio, Pisa Italy 56023 Navacchio, Pisa Italy 56023

Search for other papers by N. Minnaja in
Current site
Google Scholar
PubMed
Close
Restricted access

Abstract  

Extra Virgin olive oils (7 samples) originating from different areas of Tuscany, defective olive oils (5 samples), commercial edible seed oils (4 samples) and two commercial samples of olive oil (one declared ‘extra virgin olive oil’ and one ‘olive oil’) were studied by different calorimetric techniques: high sensitivity isothermal, differential scanning, and modulated scanning calorimetry. The temperature interval (–60) – (+30)C was explored for monitoring: i) the main features of the liquid↔solid phase transitions, ii) the nucleation and growth rate of the polymorphous crystalline phases of the triacylglicerols, and iii) the melting process. This investigation was planned for verifying the utility and effectiveness of calorimetry for screening quality and origin of olive oil. To this end, the main calorimetric operation modes have been applied, the experimental results reported and their utility for developing an effective and reliable screening protocol discussed.

  • Collapse
  • Expand

To see the editorial board, please visit the website of Springer Nature.

Manuscript Submission: HERE

For subscription options, please visit the website of Springer Nature.

Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Nov 2023 4 1 0
Dec 2023 12 0 0
Jan 2024 26 0 0
Feb 2024 27 0 0
Mar 2024 5 1 0
Apr 2024 21 0 0
May 2024 0 0 0