Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

Grasas y Aceites

Volumn 61, Issue 3, 2010, Pages 303-311

  Iconomou, D ^a   Arapoglou, D ^a   Israilides, C ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Enzymes; Olive paste malaxation; Phenolic compounds; Quality parameters; Virgin olive oil

Indexed keywords

FATTY ACID COMPOSITION; OLIVE PASTE MALAXATION; OXIDATIVE STABILITY; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOUNDS; QUALITY CHARACTERISTIC; QUALITY PARAMETERS; VIRGIN OLIVE OIL;

ENZYMES; NITROGEN; OILS AND FATS;

OLIVE OIL;

OLEA EUROPAEA;

EID: 77953045070     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.064809     Document Type: Article

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