U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Author "Pollastri, L." Remove constraint Author: "Pollastri, L." Journal name International journal of food science & technology Remove constraint Journal name: International journal of food science & technology Subject acylglycerols Remove constraint Subject: acylglycerols Subject sensory evaluation Remove constraint Subject: sensory evaluation Subject term color Remove constraint Subject term: color Text availability Citation in PubAg Remove constraint Text availability: Citation in PubAg
Start Over

Search

1  Search Results

1 entry found
Number of results to display per page

Search Results

1. The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

Author:
Pollastri, L.,   et al.   ; Ranalli, A.; Contento, S.; Iannucci, E.;     Show all 4 Authors
Source:
International journal of food science & technology 2003 v.38 no.1 pp. 17-27
ISSN:
0950-5423
Subject:
tocopherols; volatile compounds; sensory evaluation; enzymes; olive oil; food processing; beta-carotene; acylglycerols; food composition; color; xanthophylls; chlorophyll; alcohols; phenolic compounds
Abstract:
... The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological preparation were made. The oils extracted by enzymes showed the following features: (i) higher contents of total phenols, o-diphenols, major free and hydrolysable ...
DOI:
10.1046/j.1365-2621.2003.00632.x