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Lipid Biosynthesis in Olives

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Handbook of Olive Oil

Abstract

Olive fruits, as do most oil crops, accumulate lipid in the form of different molecular species of triacylglycerols. Therefore, in discussing the biosynthesis of olive oil, one must consider, first, how the acyl chains are produced and, second, how these acyl chains are assembled onto the glycerol backbone.

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Authors
  1. John Harwood
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  2. Juan Sánchez
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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Harwood, J., Sánchez, J. (2000). Lipid Biosynthesis in Olives. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_3

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  • DOI: https://doi.org/10.1007/978-1-4757-5371-4_3

  • Publisher Name: Springer, Boston, MA

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