Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

International Journal of Food Science and Technology

Volumn 49, Issue 11, 2014, Pages 2521-2527

  Jiménez, Brigida ^a   Sánchez Ortiz, Araceli ^b   Rivas, Ana ^c  

^a Agricultural Research Training Centre Ministry of Agriculture and Fisheries   (Spain)

^b Agricultural Research Training Centre Ministry of Agriculture and Fisheries   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

Author keywords

Malaxation time; Nutritional quality; Olive ripening stage; Virgin olive oil

Indexed keywords

FRUITS; LINOLEIC ACID; PALMITIC ACID; PHENOLS;

LINOLEIC AND LINOLENIC ACIDS; MALAXATION; NUTRITIONAL QUALITIES; OLIVE RIPENING; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; RIPENING PROCESS; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 84908553201     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12592     Document Type: Article

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