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dc.contributor.authorAYYAD, Z.
dc.contributor.authorVALLI, E.
dc.contributor.authorBENDINI, A.
dc.contributor.authorACCORSI, R.
dc.contributor.authorMANZINI, R.
dc.contributor.authorBORTOLINI, M.
dc.contributor.authorGAMBERI, M.
dc.contributor.authorGALLINA TOSCHI, T.
dc.date.accessioned2018-08-26T09:00:07Z
dc.date.available2018-08-26T09:00:07Z
dc.date.issued2016-07-28
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/781
dc.description.abstractThis investigation evaluated the quality changes of commercial vegetable oils after different simulated shipments. In particular, the oils were placed in containers with or without thermal insulation and subjected to two simulated shipments, from Italy to Los Angeles and to Quebec. The temperature profiles were monitored to simulate the real shipments conditions in laboratory through properly developed climate chambers. Different quality parameters were evaluated before and after the simulations, showing a high degree of oxidation for samples shipped to Los Angeles in standard containers. In this study, the thermal insulation container was effective in protecting samples from potential oxidative damage during simulated shipping.en_US
dc.description.sponsorshipThe authors would like to thank Enhancement of the Palestinian University System (E- PLUS) for PhD scholarship grants financed by the Italian Ministry of Foreign Affairs-Directorate General for Cooperation and Development (coordinated by the University of Pavia).en_US
dc.language.isoen_USen_US
dc.subjectedible vegetable oilsen_US
dc.subjectfood qualityen_US
dc.subjectoxidationen_US
dc.subjectsimulated shipmenten_US
dc.subjectthermal insulationen_US
dc.titleSimulating International Shipments of Vegetable Oils: Focus on Quality Changesen_US
dc.typeArticleen_US


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