Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 509-521

  Malheiro, Ricardo ^a,b   Casal, Susana ^b   Teixeira, Hélder ^a   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Extraction process; Olive leaves; Olive oil; Overmature olives; Quality; Stability

Indexed keywords

CHLOROPHYLL; CONVERGENCE OF NUMERICAL METHODS; EXTRACTION; FATTY ACIDS; FRUITS; IMAGE QUALITY; PIGMENTS;

EXTRACTION PROCESS; FATTY ACIDS PROFILES; OIL EXTRACTION; OLIVE LEAVES; OVERMATURE OLIVES; OXIDATIVE STABILITY; PEROXIDE VALUE; QUALITY PARAMETERS;

OLIVE OIL;

OLEACEAE;

EID: 84872604005     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0719-z     Document Type: Article

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