Loading...
2 results
Search Results
Now showing 1 - 2 of 2
- Development of Cobrançosa "functional olive oils" by co-processing techniquesPublication . Marques, Madalena Pinho; Dias, Suzana Ferreira; Gouveia, Cecília; Vitorino, Conceição; Mourato, Miguel; Martins, Luísa; Peres, Maria de FátimaThe aim of this work was to develop "functional olive oils" by co-processing techniques of ‘Cobrançosa’ olives with the addition of Thymus citriodorus (TL, lemon thyme) and T. mastichina L. (TM) from organic agriculture. The “functional olive oils” were prepared by: (i) thyme addition to the olives during the unit operations of crushing or malaxation, and (ii) implementation of ultrasound before the malaxation of the olive paste.
- Changes in virgin olive oil antioxidants, polyphenol oxidase and peroxidase activities during fruit ripeningPublication . Peres, Maria de Fátima; Martins, Luísa; Mourato, Miguel; Dias, Suzana FerreiraOne of the current challenges in olive oil quality is to assure that olive antioxidante compounds are preserved in order to maintain their role on oxidative degradation protection. (...)