Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation-Reference-Cited by-同舟云学术

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Published:2022-10-05 Issue:12 Volume:99 Page:1113-1126
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Americ Oil Chem Soc

Author:

Murillo‐Cruz Mª Carmen¹^ORCID,Rodrigues Nuno²³^ORCID,Dias Maria Inês²³^ORCID,Bermejo‐Román Ruperto¹^ORCID,Veloso Ana C. A.⁴⁵⁶^ORCID,Pereira José Alberto²³^ORCID,Peres António M.²³^ORCID

Affiliation:

1. Department of Physical and Analytical Chemistry, Linares High Polytechnic School Jaén University Linares Spain

2. Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal

3. Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal

4. Instituto Politécnico de Coimbra, ISEC, DEQB Coimbra Portugal

5. CEB ‐ Centre of Biological Engineering University of Minho, Campus de Gualtar Braga Portugal

6. LABBELS – Associate Laboratory Braga/Guimarães Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12650

Reference42 articles.

1. Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

2. High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions

3. Olive oil enriched in lycopene from tomato by-product through a co-milling process

4. Physico‐chemical, nutritional and sensory characterization of Verdeña, Verdilla and Royal varieties olive oil;Benito M;Riv Ital delle Sostanze Grasse,2012

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