Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing

European Food Research and Technology

Volumn 216, Issue 2, 2003, Pages 109-115

  Ranalli, Alfonso ^a   Pollastri, Luciano ^b   Contento, Stefania ^a   Lucera, Lucia ^a   Del Re, Paolo ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b Agenzia Regl Servizi Sviluppo A   (Italy)

Author keywords

Bioliva; Chemometrics; Enzyme aided extraction; Genuineness; Quality; Virgin olive oil

Indexed keywords

CENTRIFUGATION; ENZYMES; EXTRACTION; FLAVORS; FOOD PROCESSING; GLYCEROL; OPTIMIZATION; OXIDATION; TURBIDITY; VITAMINS;

BIOLIVA; CHEMOMETRICS; ENZYME-AIDED EXTRACTION; GENUINENESS; QUALITY; VIRGIN OLIVE OIL;

VEGETABLE OILS;

EID: 1542686226     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0618-7     Document Type: Article

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