Marques, Madalena PinhoDias, Suzana FerreiraGouveia, CecíliaVitorino, ConceiçãoMourato, MiguelMartins, LuísaPeres, Maria de Fátima2023-08-092023-08-092022MARQUES, 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.http://hdl.handle.net/10400.11/8616The 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.engOlive oilMediterranean dietconference object