Improving the Olive Oil Yield and Quality Through Enzyme-Assisted Mechanical Extraction, Antioxidants and Packaging
Author:
Affiliation:
1. Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
2. National Bureau of Plant Genetic Resources Regional Station; Phagli Shimla India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12216/fullpdf
Reference54 articles.
1. Optimization of olive oil extraction by means of enzyme processing aids using response surface methodology;Aliakbarian;Biochem. Eng. J.,2008
2. Influence of mixing and extraction parameters on virgin olive oil quality;Amirante;Grasas Y Aceites,2001
3. Antioxidants - The ultimate answer to oxidation;Arora;Beverage Food World,2002
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