New hydrothermal treatment of alperujo enhances the content of bioactive minor components in crude pomace olive oil

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1115-1123

  Lama Muñoz, Antonio ^a   Rodríguez Gutiérrez, Guillermo ^a   Rubio Senent, Fátima ^a   Gómez Carretero, Antonio ^a   Fernández Bolaños, Juan ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Alperujo; minor components; olive oil; squalene; steam treatment; sterols; tocopherols; triterpenic acids and alcohols

Indexed keywords

ALPERUJO; MINOR COMPONENTS; OLIVE OIL; SQUALENE; STEAM TREATMENT; STEROLS; TOCOPHEROLS; TRITERPENIC ACIDS AND ALCOHOLS;

ALCOHOLS; LIPIDS; VEGETABLE OILS; WASTE TREATMENT;

PETROLEUM REFINING;

ALCOHOL DERIVATIVE; OLEANOLIC ACID; OLIVE OIL; SQUALENE; STEROL; TOCOPHEROL; VEGETABLE OIL; WATER;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; INDUSTRIAL WASTE; METHODOLOGY; TIME;

ALCOHOLS; FOOD HANDLING; HOT TEMPERATURE; INDUSTRIAL WASTE; OLEANOLIC ACID; PLANT OILS; SQUALENE; STEROLS; TIME FACTORS; TOCOPHEROLS; WATER;

EID: 79951742844     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103555h     Document Type: Article

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