Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts

Journal of Food Engineering

Volumn 207, Issue , 2017, Pages 24-34

  Trapani, S ^a   Breschi, C ^a   Cecchi, L ^a   Guerrini, L ^a   Mulinacci, N ^a   Parenti, A ^a   Canuti, V ^a   Picchi, M ^a   Caruso, G ^b   Gucci, R ^b   Zanoni, B ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

Kinetics; Malaxation; Modelling; Olive oil; Phenolic compounds; Yield

Indexed keywords

ENZYME KINETICS; KINETIC PARAMETERS; KINETIC THEORY; KINETICS; MODELS; OLIVE OIL;

APPARENT KINETICS; EXTRACTION YIELD; MALAXATION; OLIVE PASTE MALAXATION; PHENOLIC COMPOUNDS; TIME-TEMPERATURE CONDITIONS; TOTAL PHENOLIC COMPOUNDS; YIELD;

PHENOLS;

EID: 85015878369     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.012     Document Type: Article

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