The new 'Cytolase 0' enzyme processing aid improves quality and yields of virgin olive oil

Food Chemistry

Volumn 66, Issue 4, 1999, Pages 443-454

  Ranalli, Alfonso ^a   Sgaramella, Antonella ^a   Surricchio, Giulio ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL DERIVATIVE; CAMPESTEROL; DIACYLGLYCEROL; ENZYME; HEPTADECANOIC ACID; LIGNOCERIC ACID; LINOLEIC ACID; LINOLENIC ACID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; OLEIC ACID; OLIVE OIL; PALMITIC ACID; PALMITOLEIC ACID; PHENOL DERIVATIVE; POLYPHENOL; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; STEARIC ACID; STEROL; TOCOPHEROL DERIVATIVE; TRIACYLGLYCEROL; TRILINOLEIN; TRITERPENE DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; EXTRACTION; FOOD ANALYSIS; FOOD QUALITY; STANDARD; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 0033058183     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00246-5     Document Type: Article

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