Traditional and industrial oven-dry processing of olive fruits: Influence on textural properties, cell wall polysaccharide composition, and enzymatic activity

European Food Research and Technology

Volumn 229, Issue 3, 2009, Pages 415-425

  Cardoso, Susana M ^a,b   Mafra, Isabel ^a,d   Reis, Ana ^a   Barros, António S ^a   Nunes, Cláudia ^a   Georget, Dominique M R ^c,e   Smith, Andrew C ^c   Saraiva, Jorge ^a   Waldron, Keith W ^c   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^d UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^e UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Cell wall polysaccharides; Endogenous enzymes; FTIR; Mechanical properties; Olea europaea; Table olive

Indexed keywords

CELL WALL POLYSACCHARIDES; ENDOGENOUS ENZYMES; FTIR; OLEA EUROPAEA; TABLE OLIVE;

BIOMECHANICS; BIOPOLYMERS; BLEACHING; CATALYSTS; CELL MEMBRANES; DEGRADATION; ENZYMES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; OVENS; POLYSACCHARIDES; STOVES;

MECHANICAL PROPERTIES;

OLEA EUROPAEA; OLEACEAE;

EID: 67650805391     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1074-4     Document Type: Article

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