Influence of enzymes and technology on virgin olive oil composition

Peres, Fátima; Louro Martins, Luisa; Ferreira-Dias, Suzana

http://hdl.handle.net/10400.5/15821

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Autores

Peres, Fátima

Louro Martins, Luisa

Ferreira-Dias, Suzana

Resumo(s)

This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds

Palavras-chave

adjuvants oxidoreductases hydrolases malaxation phenols volatile compounds olive oil

URI

http://hdl.handle.net/10400.5/15821

Citação

Fátima Peres, Luisa L. Martins & Suzana Ferreira-Dias (2017) Influence of enzymes and technology on virgin olive oil composition, Critical Reviews in Food Science and Nutrition, 57:14, 3104-3126

Editora

Taylor & Francis

DOI

10.1080/10408398.2015.1092107

Coleções

ISA - Artigos em Revistas Internacionais

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