Wafa Jahouach-Rabai

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The effects of bleaching using high power ultrasound (20 kHz) on the quality of olive oil were considered in this study, in order to verify the modifications that can occur in fatty acid composition and minor compounds. During the treatment of olive oil under ultrasonic waves, a rancid odour has been detected. Treated olive oils show no significant changes(More)
This work is a contribution to the study of the refining process, especially the neutralization and the bleaching steps, which are very important stages in the refining process of vegetable oils. The results of the different analyses by chromatographic methods (CPG and HPLC) and a theoretical calculation, bearing on the distribution of the fatty acids on(More)
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