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Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste

  • Published:2022-02 Issue: Volume:369 Page:130915
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Huang Meigui,Huang Shuai,Wang Qiang,Hayat Khizar,Ahmad Mehraj,Ying Ruifeng,Hussain Shahzad

Funder

Jiangsu Province Department of Education

Chongqing Municipal Education Commission

Natural Science Research of Jiangsu Higher Education Institutions of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Effect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup;Abbes;LWT-Food Science and Technology,2015

2. Kneading olive paste from unripe 'Picual' fruits: I. Effect on oil process yield;Aguilera;Journal of Food Engineering,2010

3. Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology;Aliakbarian;Biochemical Engineering Journal,2008

4. Influence of mixing and extraction parameters on virgin olive oil quality;Amirante;Grasas y Aceites,2001

5. Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup;Borchani;LWT-Food Science and Technology,2019
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