INFLUENCE OF THE ENZYMATIC TREATMENT ON THE QUALITY OF VEGETABLE-OILS

Authors
SINEIRO J DOMINGUEZ H NUNEZ MJ
Citation
J. Sineiro et al., INFLUENCE OF THE ENZYMATIC TREATMENT ON THE QUALITY OF VEGETABLE-OILS, Grasas y aceites, 49(2), 1998, pp. 191-202
Citations number
51
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
49
Issue
2
Year of publication
1998
Pages
191 - 202
Database
ISI
SICI code
0017-3495(1998)49:2<191:IOTETO>2.0.ZU;2-U
Abstract
In this paper the effects of the enzymatic treatment on the quality an d composition of vegetable edible oils are revised. Stability and refi nability related aspects of oils from seeds, alive and other fruits ar e presented, so as an organoleptic valoration of the olive oil. Oils f rom enzyme aided processes show composition and characteristics simila r to the ones from oils obtained from raw materials.