Influence of the enzymatic treatment on the quality of vegetable oils
DOI:
https://doi.org/10.3989/gya.1998.v49.i2.720Keywords:
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. Grasas aceites [Internet]. 1998Apr.30 [cited 2024Apr.16];49(2):191-202. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/720
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Reviews
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