Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology

Biochemical Engineering Journal

Volumn 42, Issue 1, 2008, Pages 34-40

  Aliakbarian, Bahar ^a   De Faveri, Danilo ^a   Converti, Attilio ^a   Perego, Patrizia ^a  

^a UNIVERSITY OF GENOA   (Italy)

Author keywords

Enzymes; Modelling; Olive oil; Optimisation; Phenolics

Indexed keywords

CONCENTRATION (PROCESS); ENZYMES; FOOD PROCESSING; VEGETABLE OILS;

COMBINED EFFECTS; MALAXATION; MODELLING; OIL EXTRACTION; OLIVE OIL; OPTIMISATION; PHENOLICS; PROCESSING AIDS; RESPONSE SURFACE METHODOLOGIES;

FOOD ADDITIVES;

CELLULASE; GLYCOSIDASE; HEMICELLULASE; OLIVE OIL; PHENOL DERIVATIVE; POLYGALACTURONASE; POLYPHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; EXTRACTION; FACTORIAL DESIGN; PLANT OIL PROCESSING; PRIORITY JOURNAL; REACTION TIME; RESPONSE SURFACE METHOD;

EID: 50049119938     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bej.2008.05.006     Document Type: Article

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