Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality-Reference-Cited by-同舟云学术

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Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

Published:2011-11-10 Issue:2 Volume:6 Page:509-521
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Malheiro Ricardo,Casal Susana,Teixeira Hélder,Bento Albino,Pereira José Alberto

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0719-z.pdf

Reference48 articles.

1. Achir, N., Randrianatoandro, V. A., Bohuon, P., Laffargue, A., & Avallone, S. (2010). Kinetic study of β-carotene and lutein degradation in oils during heat treatment. European Journal of Lipid Science and Technology., 112, 349–361.

2. Bouaziz, M., Fki, I., Jemai, H., Ayadi, M., & Sayadi, S. (2008). Effect of storage on refined and husk olive oils composition; stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chemistry, 108, 253–262.

3. Briante, R., Patumi, M., Terenziani, S., Bismuto, E., Febbraio, F., & Nucci, R. (2002). Olea europaea L. leaf extract and derivatives: antioxidant properties. Journal of Agricultural and Food Chemistry, 50, 4934–4940.

4. Casal, S., Malheiro, R., Sendas, A., Oliveira, B. P. P., & Pereira, J. A. (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48, 2972–2979.

5. Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5, 169–186.

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