Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction-Reference-Cited by-同舟云学术

Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction

Published:2016-07-19 Issue:1 Volume:119 Page:1600039
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sadkaoui Abir¹,Jiménez Antonio¹,Pacheco Rafael²,Beltrán Gabriel¹

Affiliation:

1. IFAPA Center “Venta del Llano”Junta de AndalucíaMengíbarJaénSpain

2. Department of Chemical, Environmental and Material EngineeringUniversity of JaénJaénSpain

Funder

MAEC-AECID

Junta de Andalucía

FEDER-INIA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600039

Reference51 articles.

1. European Union Commission, Regulation EEC 1513/2001. Amending Regulations 136/66/EEC and 1638/98/EC as regards the extension of the period of validity of the aid scheme and the quality strategy for olive oil. European Union Commission;Off. J. Eur. Commun,2001

2. Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

3. Olive oil extraction and quality

4. Kneading olive paste from unripe ‘Picual’ fruits: I. Effect on oil process yield

5. Effect of Blanching and Drying on Pectin Constitutents and Related Characteristics of Dehydrated Peaches

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