Author(s): Marques, Madalena Pinho ; Dias, Suzana Ferreira ; Gouveia, Cecília ; Vitorino, Conceição ; Mourato, Miguel ; Martins, Luísa ; Peres, Maria de Fátima
Date: 2022
Persistent ID: http://hdl.handle.net/10400.11/8616
Origin: Repositório Científico do Instituto Politécnico de Castelo Branco
Subject(s): Olive oil; Mediterranean diet; Olive oil; Olive oil; Mediterranean diet; Mediterranean diet
The aim of this work was to develop "functional olive oils" by co-processing techniques of ‘Cobrançosa’ olives with the addition of Thymus citriodorus (TL, lemon thyme) and T. mastichina L. (TM) from organic agriculture. The “functional olive oils” were prepared by: (i) thyme addition to the olives during the unit operations of crushing or malaxation, and (ii) implementation of ultrasound before the malaxation of the olive paste.
