Effect of olive paste kneading process time on the overall quality of virgin olive oil

European Journal of Lipid Science and Technology

Volumn 105, Issue 2, 2003, Pages 57-67

  Ranalli, Alfonso ^a   Pollastri, Luciano ^b   Contento, Stefania ^a   Iannucci, Emilia ^a   Lucera, Lucia ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b Agenzia Regionale per i Servizi di Sviluppo Agricolo Abruzzo   (Italy)

Author keywords

Compositional quality; Malaxation time; Multivariate; Olive oil

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; BETA CAROTENE; CARBONYL DERIVATIVE; CHLOROPHYLL A; CHLOROPHYLL B; LIPOXYGENASE; OLIVE OIL; PHENOL DERIVATIVE; PHEOPHYTIN; SECOIRIDOID; VOLATILE AGENT; XANTHOPHYLL;

ARTICLE; LIPID ANALYSIS; LIPID COMPOSITION; LIPID HYDROLYSIS; OIL INDUSTRY; OLIVE; SHELF LIFE;

EID: 0037226749     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390018     Document Type: Article

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