The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 975-983

  Taticchi, Agnese ^a   Esposto, Sonia ^a   Veneziani, Gianluca ^a   Urbani, Stefania ^a   Selvaggini, Roberto ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Malaxation temperature; Peroxidase; Phenolic compounds; Polyphenoloxidase; Virgin olive oil

Indexed keywords

MALAXATION; PEROXIDASE; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; VIRGIN OLIVE OIL;

PHENOLS; VEGETABLE OILS;

ATMOSPHERIC TEMPERATURE;

CATECHOL OXIDASE; OLIVE OIL; PEROXIDASE; PHENOL DERIVATIVE; SECOIRIDOID; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

ARTICLE; ATMOSPHERIC PRESSURE; CHEMICAL COMPOSITION; ENZYME ACTIVITY; ENZYME DEGRADATION; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALAXATION; OXIDATION; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

CATECHOL OXIDASE; ENZYME STABILITY; FOOD HANDLING; HOT TEMPERATURE; OLEA; PEROXIDASE; PHENOLS; PLANT OILS; PLANT PROTEINS;

EID: 84867047878     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.071     Document Type: Article

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