Effect of the blanching process and olive fruit temperature at milling on the biosynthesis of olive oil aroma

Author： Luaces Pilar Pérez Ana Sanz Carlos

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.224, Iss.1, 2006-11, pp. : 11-17

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Proteins in Olive Fruit and Oil

By Montealegre Cristina Esteve Clara García Maria Concepción García-Ruiz Carmen Marina Maria Luisa

Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 5, 2014-01 ,pp. : 611-624

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

By Malheiro Ricardo

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 509-521

Springer Publishing Company

Access to resources Recommend Favorite

Lipoxygenase: Optimization of Extraction and Evaluation of its Contribution to Virgin Olive Oil Aroma

By Kotti Faten

Food Biotechnology, Vol. 24, Iss. 1, 2010-01 ,pp. : 95-105

Taylor & Francis Ltd

Access to resources Recommend Favorite

Marketing olive oil in Greece

By Blery Evangelia Sfetsiou Eugenia

British Food Journal, Vol. 110, Iss. 11, 2008-10 ,pp. : 1150-1162

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Olive Oil and Haemostasis

Current Nutrition & Food Science, Vol. 3, Iss. 2, 2007-05 ,pp. : 175-182

Bentham Science Publishers

Access to resources Recommend Favorite