Operational Group: Classification of frying olive oils
- Type Operational group
- Execution 2017
- Assigned Budget 5.000,00 €
- Scope Autonómico
- Autonomous community Andalucía
- Main source of financing PEPAC 2014-2020
Description
The contribution to the objectives of the European Innovation Partnership within the Agri-Food sector aims to create added value through a relationship between research, quality, food safety, and healthy lifestyles.
Objectives
The contribution to the objectives of the European Innovation Partnership, within the agri-food sector, responds to creating added value through a relationship between research, quality, food safety and healthy lifestyles.
Results
The results expected by the Operational Group are as follows:
- Physicochemical and organoleptic characterization of extra virgin olive oil during frying.
- Determine the correct and stable frying temperature so that the heat transfer through extra virgin olive oil provides good flavor, appearance, and texture, resulting in healthy products, the basis of the Mediterranean diet.
- To determine the factors that promote alterations in extra virgin olive oil during the frying process in order to improve traditional frying processes and, consequently, enhance the added value of extra virgin olive oil.
Contact information
- Coordinator/entity name: Almazaras de La Subbética SCA
- Coordinator/entity email: mmedina@almazarasdelasubbetica.com
Beneficiaries
- Almazaras de La Subbética S.C.A
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