Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil
Identifieur interne : 001067 ( Main/Exploration ); précédent : 001066; suivant : 001068Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil
Auteurs : Huijun Chih [Australie] ; Anthony P. James [Australie] ; Vijay Jayasena [Australie] ; Satvinder S. Dhaliwal [Australie]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2013-04.
English descriptors
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Abstract
BACKGROUND: The total phenolic compounds of olive oil exert antiradical activity at cellular level and can prevent cardiovascular disease, metabolic syndrome and cancer. Increased awareness of its health benefits has increased the consumption of olive oil around the world. An alternative processing technique effective in increasing the amount of oil extracted while maintaining the oil quality is needed to meet the rising global demand for olive oil.
Url:
DOI: 10.1002/jsfa.5881
Affiliations:
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Increased awareness of its health benefits has increased the consumption of olive oil around the world. An alternative processing technique effective in increasing the amount of oil extracted while maintaining the oil quality is needed to meet the rising global demand for olive oil.</div></front></TEI><affiliations><list><country><li>Australie</li></country></list><tree><country name="Australie"><noRegion><name sortKey="Chih, Huijun" sort="Chih, Huijun" uniqKey="Chih H" first="Huijun" last="Chih">Huijun Chih</name></noRegion><name sortKey="Dhaliwal, Satvinder S" sort="Dhaliwal, Satvinder S" uniqKey="Dhaliwal S" first="Satvinder S" last="Dhaliwal">Satvinder S. Dhaliwal</name><name sortKey="James, Anthony P" sort="James, Anthony P" uniqKey="James A" first="Anthony P" last="James">Anthony P. 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