Olive oil aromatization with saffron by liquid–liquid extraction

Journal of Food Science and Technology

Volumn 55, Issue 3, 2018, Pages 1093-1103

  Sena Moreno, Estela ^a   Alvarez Ortí, Manuel ^a   Serrano Díaz, Jéssica ^a,c   Pardo, José Emilio ^a   Carmona, Manuel ^a,b   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Albacete Science and Technology Park   (Spain)

^c UNIVERSITY OF MURCIA   (Spain)

Author keywords

Liquid liquid extraction; Oil aromatization; Oxidative stability; Safranal

Indexed keywords

AROMATIZATION; FOOD ADDITIVES; LIQUIDS; OLIVE OIL; OXIDATION RESISTANCE;

AQUEOUS EXTRACTS; EXTRA VIRGIN OLIVE OIL; LIQUID EXTRACTION; OIL PARAMETERS; OXIDATIVE STABILITY; QUALITY PARAMETERS; REFRIGERATION TEMPERATURES; SAFRANAL;

EXTRACTION;

EID: 85040916226     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-3025-6     Document Type: Article

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