Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides-Reference-Cited by-同舟云学术

Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides

Published:2001-02-22 Issue:3 Volume:49 Page:1218-1223
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vierhuis Esther¹,Servili Maurizio¹,Baldioli Maura¹,Schols Henk A.¹,Voragen Alphons G. J.¹,Montedoro ¹

Affiliation:

1. Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands; Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; and Dipartimento di Scienze degli Alimenti, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000578s

Reference38 articles.

1. High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization

2. Macheix, J. J.; Fleuriet, A.; Billot, J.Fruit Phenolics; CRC: Boca Raton, FL, 1990; pp 1−126.

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