Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil

Processing destoned olives by means of extracting adjuvants micronised food talc and depolymerising Cytolase 0 enzyme complex have been studied in the present work. This innovative processing technology increased the plant efficiency (amounts of olives processed per hour) by 20%, as well as the nutr...

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Veröffentlicht in:	Food and bioprocess technology 2009-09, Vol.2 (3), p.322-327
Hauptverfasser:	Ranalli, Alfonso, Marchegiani, Donato, Pardi, Diana, Contento, Stefania, Pardi, Davide, Girardi, Fabio, Kotti, Faten
Format:	Artikel
Sprache:	eng
Schlagworte:	Adjuvants Agriculture bioactive properties Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorophyll Chloroplasts Cultivars Data analysis destoned olive oil destoned olive processing technique Edible oils Endurance Flavor food analysis food composition food processing food processing equipment food processing quality Food Science functional foods functional properties Nutritive value Oleaceae Olive oil Olives Original Paper Oxidation Phytochemicals Pigments sensory properties Shelf life Tocopherols Xanthophylls
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