Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil-Reference-Cited by-同舟云学术

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Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

Published:2012-03-14 Issue:6 Volume:6 Page:1367-1373
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Abenoza M.,Benito M.,Saldaña G.,Álvarez I.,Raso J.,Sánchez-Gimeno A. C.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-0817-6.pdf

Reference37 articles.

1. Aguilera, M. P., Beltrán, G., Sánchez-Villasclaras, S., Uceda, M., & Jimenez, A. (2010). Kneading olive paste from unripe “Picual” fruits: I. Effect on oil process yield. Journal of Food Engineering, 97, 533–538.

2. Angerosa, F., Mostallino, R., Basti, C., & Vito, R. (2001). Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chemistry, 72, 19–28.

3. Boselli, E., Di Lecce, G., Strabbioli, R., Pieralisi, G., & Frega, N. G. (2009). Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures? LWT-Food Science and Technology, 42, 748–757.

4. Chiacchierini, E., Mele, G., Restuccia, D., & Vinci, G. (2007). Impact evaluation of innovative and sustainable extraction technologies on olive oil quality. Trends in Food Science & Technology, 18, 299–305.

5. Criado, M. N., Motilva, M. J., Goñi, M., & Romero, M. P. (2007). Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chemistry, 100, 748–755.

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