Analytical characteristics of the virgin olive oils from three new genotypes obtained at florence by cross-breeding

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 125-128

  Bellini, E ^a   Giordani, E ^a   Ranalli, A ^b   Contento, S ^b   Parlati, M V ^c  

^a UNIVERSITY OF FLORENCE   (Italy)

^b Istituto Sperimentale per l'Elaiotecnica   (Italy)

^c Istituto Sperimentale per l'Olivicoltura   (Italy)

Author keywords

Oil features; Olea europaea L; Three new genotypes

Indexed keywords

EID: 55049104762     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.18     Document Type: Conference Paper

References (5)

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3. Ranalli A. Sgaramella A. and Surricchio G. 1999. The new Cytolase 0 enzyme processing aid improves quality and yields of virgin olive oil. Food Chem. 66: 443- 45-4.
4. Ranalli A. Tombesi A. Ferrante M.L. and De Mattia G. 1998. Respiratory rate of olive drupes during their ripening cycle and quality of oil extracted. J. Sci. Food Agric. 77:359-36-7.
5. Salas J.J. and Sanchez J. 1999. The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase. J. Agr. Food Chem. 47: 809-81-2.