Influence of the enzymatic treatment on the quality of vegetable oils

Authors

  • J. Sineiro 1Departamento de Enxeñería Química. Universidad de Santiago de Compostéla.
  • H. Domínguez 2Departamento de Enxeñería Química. Universidad de Vigo
  • M. J. Núñez 1Departamento de Enxeñería Química. Universidad de Santiago de Compostéla.

DOI:

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

Keywords:

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

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.

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Published

1998-04-30

How to Cite

1.
Sineiro J, Domínguez H, Núñez MJ. Influence of the enzymatic treatment on the quality of vegetable oils. grasasaceites [Internet]. 1998Apr.30 [cited 2021Jul.28];49(2):191-202. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/720

Issue

Section

Reviews