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Figure S1. Response surface of the effect of time and temperature on oil acidity. Olives with 3.8 maturity index from 2005 to 2006 campaign.

Figure S2. Response surface of the effect of time and temperature on peroxides content. Olives with 3.8 maturity index from 2005 to 2006 campaign.

Figure S3. Response surface of the effect of time and temperature on chlorophylls content. Olives with 2.2 maturity index from 2006 to 2007 campaign.

Figure S4. Response surface of the effect of time and temperature on carotenoids content. Olives with 2.2 maturity index from 2006 to 2007 campaign.

Table S1. Optimal values of mixing temperature and time, according to significant models, for acidity and peroxide index parameters.

Table S2. Optimal values of mixing temperature and time, according to significant models, for maximum content of chlorophylls, carotenoids and polyphenols.

Table S3. Predicted values versus observed data. Olives with 3.2 maturity index from 2005 to 2006 campaign.

FilenameFormatSizeDescription
IJFS_2786_sm_Figurelegends.doc24KSupporting info item
IJFS_2786_sm_TableS1-S3-figsS1-S4.doc640KSupporting info item

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