Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
Olive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1999-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/693 |