Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1218-1223

  Vierhuis, Esther ^a   Servili, Maurizio ^b   Baldioli, Maura ^c   Schols, Henk A ^a   Voragen, Alphons G J ^a   Montedoro, Gianfrancesco ^c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF MOLISE   (Italy)

^c UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Enzyme preparations; Olive oil; Oxidation; Phenols; Polysaccharides; Secoiridoids

Indexed keywords

OLIVE OIL; PHENOL DERIVATIVE; POLYSACCHARIDE;

ARTICLE; CELL WALL; FOOD PROCESSING; FOOD QUALITY; OXIDATION; PLANT CELL;

CELL WALL; FOOD HANDLING; PHENOLS; PLANT OILS; PLANTS, EDIBLE; POLYSACCHARIDES; PYRANS; URONIC ACIDS;

EID: 0034829957     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000578s     Document Type: Article

References (7)

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