Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 169-174

  Luaces, Pilar ^a   Pérez, Ana G ^a   García, José M ^a   Sanz, Carlos ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Heat treatment; Lipoxygenase; Pigments; Virgin olive oil

Indexed keywords

BETA CAROTENE; CARDIAC AGENT; CHLOROPHYLL; LIPOXYGENASE; OLIVE OIL; PHEOPHYTIN; PIGMENT; PROTECTIVE AGENT; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; XANTHOPHYLL;

ARTICLE; DRUG EFFECT; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FRUIT; FRUIT JUICE; HEAT TREATMENT; OLIVE; PHYTOCHEMISTRY; QUANTITATIVE ANALYSIS; STATISTICAL SIGNIFICANCE; TEMPERATURE DEPENDENCE;

EID: 4644274733     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.035     Document Type: Article

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