Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes
Mariane Bittencourt Fagundes, Cristiano Augusto Ballus, Victória Perceval Soares, Daniele de Freitas Ferreira, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Raquel Guidetti Vendruscolo, Paulo Cezar Bastianello Campagnol, Juliano Smanioto Barin, Alexandre José Cichoski, Suzane Bevilacqua Marcuzzo, Daniel Assumpção Bertuol, Róger Wagner
Topics & Concepts
Maceration (sewage)ChemistryFood scienceOleic acidPepperFatty acidPungencyPolyphenolPeroxide valueAntioxidantLauric acidOrganic chemistryBiochemistryComposite materialMaterials scienceMeat and Animal Product QualityEdible Oils Quality and AnalysisAdvanced Chemical Sensor Technologies