Influence of enzymes and technology on virgin olive oil composition

Detalhes bibliográficos
Autor(a) principal: Peres, Fátima
Data de Publicação: 2017
Outros Autores: Louro Martins, Luisa, Ferreira-Dias, Suzana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/15821
Resumo: This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds
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spelling Influence of enzymes and technology on virgin olive oil compositionadjuvantsoxidoreductaseshydrolasesmalaxationphenolsvolatile compoundsolive oilThis work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compoundsTaylor & FrancisRepositório da Universidade de LisboaPeres, FátimaLouro Martins, LuisaFerreira-Dias, Suzana2018-07-17T13:22:57Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/15821engFátima Peres, Luisa L. Martins & Suzana Ferreira-Dias (2017) Influence of enzymes and technology on virgin olive oil composition, Critical Reviews in Food Science and Nutrition, 57:14, 3104-312610.1080/10408398.2015.1092107info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:45:43Zoai:www.repository.utl.pt:10400.5/15821Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:23.192757Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of enzymes and technology on virgin olive oil composition
title Influence of enzymes and technology on virgin olive oil composition
spellingShingle Influence of enzymes and technology on virgin olive oil composition
Peres, Fátima
adjuvants
oxidoreductases
hydrolases
malaxation
phenols
volatile compounds
olive oil
title_short Influence of enzymes and technology on virgin olive oil composition
title_full Influence of enzymes and technology on virgin olive oil composition
title_fullStr Influence of enzymes and technology on virgin olive oil composition
title_full_unstemmed Influence of enzymes and technology on virgin olive oil composition
title_sort Influence of enzymes and technology on virgin olive oil composition
author Peres, Fátima
author_facet Peres, Fátima
Louro Martins, Luisa
Ferreira-Dias, Suzana
author_role author
author2 Louro Martins, Luisa
Ferreira-Dias, Suzana
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Peres, Fátima
Louro Martins, Luisa
Ferreira-Dias, Suzana
dc.subject.por.fl_str_mv adjuvants
oxidoreductases
hydrolases
malaxation
phenols
volatile compounds
olive oil
topic adjuvants
oxidoreductases
hydrolases
malaxation
phenols
volatile compounds
olive oil
description This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-07-17T13:22:57Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/15821
url http://hdl.handle.net/10400.5/15821
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fátima Peres, Luisa L. Martins & Suzana Ferreira-Dias (2017) Influence of enzymes and technology on virgin olive oil composition, Critical Reviews in Food Science and Nutrition, 57:14, 3104-3126
10.1080/10408398.2015.1092107
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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