Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases : Effect on quality and shelf life
Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness o...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 1 vom: 25. Jan., Seite 47-55 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Bitterness Empeltre liquid–liquid extraction olive oil phenolic compounds Olive Oil Polyphenols |
| Online verfügbar |
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