Modulation of olive oil quality using NaCl as extraction coadjuvant

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 7, 2008, Pages 685-691

  Pérez, Ana G ^a   Romero, Carmen ^a   Yousfi, Khaled ^a   García, José M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aroma; Olea europaea; Olive oil; Phenolic compounds; Pigments; Quality; Stability

Indexed keywords

ADDITION REACTIONS; CHLOROPHYLL; EXTRACTION; FOOD PROCESSING; MIXTURES; MODULATION; PIGMENTS; PORPHYRINS; SILICATE MINERALS; SODIUM ALLOYS; SOLVENT EXTRACTION; TELLURIUM COMPOUNDS; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

DIPHENOL; EXTRA VIRGIN OLIVE OIL (EVOO); EXTRACTION PROCESSING; LABORATORY SCALE; OLIVE OIL (OO); QUALITY ATTRIBUTES; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OILS AND FATS;

OLEA EUROPAEA;

EID: 45849097920     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1252-8     Document Type: Article

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