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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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1935-5149

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Evaluation of Functional Phytochemicals in Destone

Authors: Alfonso Ranalli Donato Marchegiani Diana Pardi Stefania Contento Davide Pardi Fabio Girardi Faten Kotti
Publish Date: 2008/08/12
Volume: 2, Issue: 3, Pages: 322-327
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Abstract

Processing destoned olives by means of extracting adjuvants micronised food talc and depolymerising Cytolase 0 enzyme complex have been studied in the present work This innovative processing technology increased the plant efficiency amounts of olives processed per hour by 20 as well as the nutritional quality of the end product with respect to functional compounds The oils showed higher contents of biophenols aromas and tocopherols An intense and balanced flavor and a potentially higher stability and endurance to oxidation shelflife was found Contents of chloroplast pigments chlorophylls pheophytins carotenes and xanthophylls appeared to be lower in comparison to conventional processing The processing aids allowed to increase significantly the oil yields and to reduce the oil percentage in the byproducts Traceability of the new products was still possible applying chemometric data analysis for discriminating between cultivarsThis work was part of the special projects “Valorolio” and “Riom” funded by Ministero delle Politiche Agricole Alimentari e Forestali MiPAAF Rome Italy Concerning the latter project CIPE gave funds to MiPAAF This is also thanked for a fellowship to both Marchegiani D and Girardi F

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Other Papers In This Journal:
  1. Effect of Infusion Method and Parameters on Solid Gain in Blueberries
  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
  4. Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin
  5. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  6. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
  7. Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
  8. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  9. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  10. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
  11. Drying Sage ( Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil
  12. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
  13. Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
  14. Free Radical Scavenging Activity of Aqueous and Ethanolic Extract of Brassica oleracea L. var. italica
  15. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability
  16. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
  17. Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
  18. Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
  19. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures
  20. Recent Applications of Advanced Control Techniques in Food Industry
  21. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum
  22. FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules
  23. Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées
  24. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
  25. Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue
  26. Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein
  27. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging
  28. Message from the Editor-in-Chief
  29. Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
  30. Purification of Whole Brown Flaxseed Meal from Coloring Pigments by Treatment in Hydrogen Peroxide Solutions: Impact on Meal Color
  31. Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes
  32. Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions
  33. Extraction and Purification of Lipoxygenase from Soybean Using Aqueous Two-Phase System
  34. The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat
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