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Influence of the enzymatic treatment on the quality of vegetable oils
- Source :
- Grasas y Aceites, Vol 49, Iss 2, Pp 191-202 (1998)
- Publication Year :
- 1998
- Publisher :
- Consejo Superior de Investigaciones Científicas, 1998.
-
Abstract
- In this paper the effects of the enzymatic treatment on the quality and composition of vegetable edible oils are revised. Stability and refinability related aspects of oils from seeds, olive and other fruits are presented, so as an organoleptic valoration of the olive oil. Oils from enzyme aided processes show composition and characteristics similar to the ones from oils obtained from raw materials.
Details
- Language :
- English, Spanish; Castilian
- ISSN :
- 00173495 and 19884214
- Volume :
- 49
- Issue :
- 2
- Database :
- Directory of Open Access Journals
- Journal :
- Grasas y Aceites
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.bdb9ee83b012414cb0783527737188a5
- Document Type :
- article
- Full Text :
- https://doi.org/10.3989/gya.1998.v49.i2.720