Influence of malaxation conditions on characteristic qualities of olive oil

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1481-1486

  Stefanoudaki, E ^a   Koutsaftakis, A ^a   Harwood, J L ^b  

^a NAGREF Insitute of Olive Tree And Subtropical Plants Of Chania   (Greece)

^b CARDIFF UNIVERSITY   (United Kingdom)

Author keywords

Chemical constituents; Extraction; Malaxation time; Sensory analysis; Temperature; Yield

Indexed keywords

CHEMICAL CONSTITUENTS; EXTRACTION METHOD; EXTRACTION TECHNIQUES; MALAXATION; OLIVE OIL; OXIDATIVE STABILITY; PHENOLICS; QUALITY CHARACTERISTIC; SENSORY ANALYSIS; SENSORY QUALITIES; YIELD;

PHENOLS; VEGETABLE OILS;

CHEMICAL ANALYSIS;

ALKANOL; CHLOROPHYLL; FATTY ACID; OLIVE OIL; PEROXIDE; PHENOL; STEROL; TOCOPHEROL;

ACIDITY; ARTICLE; CENTRIFUGATION; CULTIVAR; FOOD QUALITY; HARVESTING; LIPID ANALYSIS; LIPID OXIDATION; MALAXATION; NONHUMAN; SENSORY ANALYSIS; TEMPERATURE; TIME;

EID: 79953179964     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.120     Document Type: Article

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