Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 873-878

  Ranalli, A ^a   Malfatti, A ^b   Lucera, L ^a   Contento, S ^a   Sotiriou, E ^c  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b DSM FOOD SPECIALTIES   (Netherlands)

^c UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Bioactive compounds; Chemometrics; Chromatic parameters; Enzyme processing aids; Malaxation temperature; Pigments; Virgin olive oil

Indexed keywords

BIODEGRADATION; CHLOROPHYLL; COLOR; ENZYMES; OXIDATION; TISSUE;

NATURAL COLORINGS; OLIVE PASTE MALAXATION; OXIDATIVE STABILITY; PARENCHYMA TISSUES;

OILS AND FATS;

EID: 23144447506     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.011     Document Type: Conference Paper

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