Characterization of olive oil produced with a new enzyme processing aid

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 9, 1997, Pages 1105-1113

  Ranalli, Alfonso ^a   De Mattia, Gabriella ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Biotechnology; New processing; Olive oil; Organoleptic and chemical physical characteristics; Orthodiphenols; Other antioxidants; Overall quality indices; Pectolytic enzyme adjuvant; Pigment content; Resistance to autoxidation

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; BIOTECHNOLOGY; CHLOROPHYLL; ENZYMES; EXTRACTION; OXIDATION RESISTANCE; PHENOLS;

ALCOHOLIC INDEX; CAROTENOID COLOR INDEX; OLIVE OIL; OVERALL QUALITY INDEX; PECTOLYTIC ENZYME ADJUVANT;

OILS AND FATS;

EID: 0031237837     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0032-1     Document Type: Article

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