Grasas y Aceites, Vol 49, No 2 (1998)

Influence of the enzymatic treatment on the quality of vegetable oils


https://doi.org/10.3989/gya.1998.v49.i2.720

J. Sineiro
1Departamento de Enxeñería Química. Universidad de Santiago de Compostéla., Spain

H. Domínguez
2Departamento de Enxeñería Química. Universidad de Vigo, Spain

M. J. Núñez
1Departamento de Enxeñería Química. Universidad de Santiago de Compostéla., Spain

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.

Keywords


Enzyme -Vegetable oil - Quality; Review (paper); Vegetable oil.

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