Influence of enzymes and technology on virgin olive oil composition

Peres, Maria de Fátima; Martins, Luísa; Dias, Suzana Ferreira

http://hdl.handle.net/10400.11/5650

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Authors

Peres, Maria de Fátima

Martins, Luísa

Dias, Suzana Ferreira

Abstract(s)

This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds.

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Keywords

Adjuvants Oxidoreductases Hydrolases Malaxation Phenols Volatile compounds Olive oil Mediterranean diet

URI

http://hdl.handle.net/10400.11/5650

Citation

PERES, M.F. ; MARTINS, L.L. ; DIAS, S.F. (2015) - Influence of enzymes and technology on virgin olive oil composition. Critical Reviews in Food Science and Nutrition. ISSN : 1040-8398 . 57:14. P. 3104-3126.