Olive fruit phenols transfer, transformation, and partition trail during laboratory-scale olive oil processing

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 18, 2015, Pages 4570-4579

  Jerman Klen, Tina ^a   Golc Wondra, Alenka ^b   Vrhovšek, Urška ^c   Sivilotti, Paolo ^a   Vodopivec, Branka Mozetič ^a  

^a UNIVERSITY OF NOVA GORICA   (Slovenia)

^b NATIONAL INSTITUTE OF CHEMISTRY   (Slovenia)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

crushing; DAD; malaxation; olive oil processing; partition; phenols; transfer; transformation; U(H)PLC

Indexed keywords

CRUSHING; FRUITS; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; OIL SHALE; PARTITIONS (BUILDING); PHENOLS;

DAD; MALAXATION; OLIVE OIL PROCESSING; TRANSFER; TRANSFORMATION;

OLIVE OIL;

PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; FOOD HANDLING; FRUIT; ISOLATION AND PURIFICATION; OLIVE TREE;

FOOD HANDLING; FRUIT; OLEA; PHENOLS; PLANT EXTRACTS;

EID: 84929353082     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506353z     Document Type: Article

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