Effects of a membrane-based soft purification process on olive oil quality

Food Chemistry

Volumn 92, Issue 4, 2005, Pages 607-613

  Hafidi, Abdellatif ^a,b   Pioch, Daniel ^b   Ajana, Hamid ^a  

^a FACULTÉ DES SCIENCES SEMLALIA   (Morocco)

^b CIRAD   (France)

Author keywords

Deacidification; Microfiltration; Minor components; Olive oil; Quality

Indexed keywords

DIACYLGLYCEROL; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; SOAP; STEROL; TRIACYLGLYCEROL;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; FILTRATION; MEDICAL RESEARCH; MEMBRANE; MICROFILTRATION; NUTRITION; ORGANOLEPTIC PROPERTY; PURIFICATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; TEMPERATURE MEASUREMENT;

EID: 17444367358     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.046     Document Type: Article

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