Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content

Food Microbiology

Volumn 47, Issue , 2015, Pages 12-20

  Ciafardini, G ^a   Zullo, B A ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Extra virgin olive oil; Olive oil acidity; Polyphenols; Water content in olive oil; Yeast

Indexed keywords

CANDIDA; CANDIDA DIDDENSIAE; PICHIA;

FATTY ACID; OLIVE OIL; POLYPHENOL; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL; WATER;

CANDIDA; CHEMISTRY; FOOD CONTROL; FOOD PRESERVATION; ISOLATION AND PURIFICATION; LIPOLYSIS; METABOLISM; PH; SACCHAROMYCETALES;

CANDIDA; FATTY ACIDS, NONESTERIFIED; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LIPASE; LIPOLYSIS; PLANT OILS; POLYPHENOLS; SACCHAROMYCETALES; TRIGLYCERIDES; WATER;

EID: 84913535765     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.10.010     Document Type: Article

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