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- Ranalli, A.; Pollastri, L.; Contento, S.; Iannucci, E.
- International journal of food science & technology 2003 v.38 no.1 pp. 17-27
- tocopherols; volatile compounds; sensory evaluation; enzymes; olive oil; food processing; beta-carotene; acylglycerols; food composition; color; xanthophylls; chlorophyll; alcohols; phenolic compounds
- ... 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 ...