Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 2, 2001, Pages 133-138

  Roca, M ^a   Minguez Mosquera M I ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Chlorophylls carotenoids; Degradation; Olea europaea; Olive fruits; Olive varieties; Pigments; Processing; Ripening; Virgin olive oils

Indexed keywords

CHLOROPHYLL; DEGRADATION; EXTRACTION; FOOD PROCESSING; VEGETABLE OILS;

CAROTENOIDS;

FRUITS;

OLEA EUROPAEA; OLEACEAE;

EID: 0035247318     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0233-z     Document Type: Article

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2. Carotenoids
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6. Color quality in paprika oleoresins
7. Changes in chlorophyll fluorescence of apple fruit during maturation, ripening, and senescence
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14. Pigments present in virgin olive oil
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21. Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography
22. High-performance liquid chromatographic study of alkaline treatment of chlorophyll
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