Development of Cobrançosa "functional olive oils" by co-processing techniques

Marques, Madalena Pinho; Dias, Suzana Ferreira; Gouveia, Cecília; Vitorino, Conceição; Mourato, Miguel; Martins, Luísa; Peres, Maria de Fátima

http://hdl.handle.net/10400.11/8616

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Authors

Marques, Madalena Pinho

Dias, Suzana Ferreira

Peres, Maria de Fátima

Abstract(s)

The 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.

Keywords

Olive oil Mediterranean diet

URI

http://hdl.handle.net/10400.11/8616

Citation

MARQUES, Madalena [et al.] (2022) - Development of Cobrançosa "functional olive oils" by co-processing techniques. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança. inovação, segurança e qualidade alimentar : livro de resumos. Castelo Branco : SPQ. P. 344. Póster.