Composition of pigments and colour changes in green table olives related to processing type

Food Chemistry

Volumn 166, Issue , 2015, Pages 115-124

  Ramírez, Eva ^a   Gandul Rojas, Beatriz ^a   Romero, Concepción ^a   Brenes, Manuel ^a   Gallardo Guerrero, Lourdes ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoids; Chlorophyll pigments; Colour; o Diphenol oxidation; Polyphenol oxidase; Table olives

Indexed keywords

CHLOROPHYLL; COLOR; ENZYME ACTIVITY; FRUITS; MAGNESIUM COMPOUNDS; POLYPHENOLIC COMPOUNDS;

CAROTENOIDS; CHLOROPHYLL PIGMENTS; DIPHENOLS; POLYPHENOL OXIDASE; TABLE OLIVES;

PIGMENTS;

CAROTENOID; CATECHOL OXIDASE; CHLOROPHYLL; PIGMENT; POLYPHENOL DERIVATIVE;

ARTICLE; COLOR; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; FOOD COMPOSITION; FOOD PROCESSING; NONHUMAN; OLIVE; OXIDATION; PH; POLYMERIZATION; CHEMISTRY; FRUIT; OLIVE TREE; OXIDATION REDUCTION REACTION;

CAROTENOIDS; CATECHOL OXIDASE; CHLOROPHYLL; COLOR; FRUIT; OLEA; OXIDATION-REDUCTION;

EID: 84903158427     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.154     Document Type: Article

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