Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil | Zendy

Fabiano Jares | Zendy; Camilo Barroso | Zendy; Paula Speranza | Zendy; Danielle Branta | Zendy; Patrcia de Oliveira Carvalho | Zendy; Hlia Harumi | Zendy; Gabriela Dutra Alves | Zendy

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Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil

Author(s) -

Fabiano Jares,

Camilo Barroso,

Paula Speranza,

Danielle Branta,

Patrcia de Oliveira Carvalho,

Hlia Harumi,

Gabriela Dutra Alves

Publication year - 2012

Publication title -

intech ebooks

Language(s) - English

Resource type - Book series

DOI - 10.5772/29015

Subject(s) - interesterified fat , olive oil , extraction (chemistry) , enzyme , chemistry , chromatography , food science , biology , biochemistry , lipase

Fabiano Jares Contesini1,*, Camilo Barroso Teixeira1, Paula Speranza1, Danielle Branta Lopes1, Patricia de Oliveira Carvalho2, Helia Harumi Sato1 and Gabriela Alves Macedo1 1Laboratory of Food Biochemistry, Department of Food Science, College of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, 2Multidisciplinar Laboratory, University Sao Francisco, Braganca Paulista, SP, Brazil

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