Jump to Main Content
- Pollastri, L., et al. Show all 5 Authors
- Journal of food quality 2003 v.26 no.2 pp. 149-164
- olives; cultivars; olive oil; enzymatic treatment; product authenticity; bioprocessing; food processing quality; qualitative analysis; quantitative analysis; sensory properties; principal component analysis
- ... The effects of three new enzyme processing aids, Cytolase 0, Maxoliva and Bioliva, were investigated during mechanical olive oil extraction experiments. Three major olive varieties, Dritta, Caroleo and Coratina were processed with a pressing system. Reference extractions, without using the enzyme preparations, were also carried out. All three enzyme formulations increased both yields and quality l ...