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Development of Cobrançosa "functional olive oils" by co-processing techniques
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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Olive oil Mediterranean diet
Contexto Educativo
Citação
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.