The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

Taticchi, Agnese; Esposto, Sonia; Veneziani, Gianluca; Urbani, Stefania; Selvaggini, Roberto; Servili, Maurizio

Taticchi, Agnese; Esposto, Sonia; Veneziani, Gianluca; Urbani, Stefania; Selvaggini, Roberto; Servili, Maurizio.

Affiliation

Taticchi A; Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.

Food Chem ; 136(2): 975-83, 2013 Jan 15.

Article in En | MEDLINE | ID: mdl-23122152

Subject(s)

Catechol Oxidase/chemistry; Olea/enzymology; Peroxidase/chemistry; Phenols/chemistry; Plant Oils/chemistry; Plant Proteins/chemistry; Catechol Oxidase/metabolism; Enzyme Stability; Food Handling; Hot Temperature; Olea/chemistry; Olive Oil; Peroxidase/metabolism; Plant Proteins/metabolism

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Full text: 1 Database: MEDLINE Main subject: Phenols / Plant Proteins / Plant Oils / Catechol Oxidase / Peroxidase / Olea Type of study: Qualitative_research Language: En Journal: Food Chem Year: 2013 Type: Article Affiliation country: Italy

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