Funder
Hellenic Foundation for Research and Innovation
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference31 articles.
1. Abenoza, M., Benito, M., Saldaña, G., Álvarez, I., Raso, J., & Sánchez-Gimeno, A. C. (2013). Effects of pulsed electric field on yield extraction and quality of olive oil. Food and Bioprocess Technology, 6(6), 1367–1373.
2. Andreou, V., Dimopoulos, G., Alexandrakis, Z., Katsaros, G., Oikonomou, D., Toepfl, S., & Taoukis, P. (2017). Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase. Innovative Food Science & Emerging Technologies, 40, 52–57.
3. Andreou, V., Dimopoulos, G., Dermesonlouoglou, E., & Taoukis, P. (2020a). Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering, 270, 109778.
4. Andreou, V., Psarianos, M., Dimopoulos, G., Tsimogiannis, D., & Taoukis, P. (2020). Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomace. Journal of Food Science, 85(5), 1500–1512.
5. AOAC Official Method of Analysis. (1995). Method 996.06, Fat (Total, Saturated and Unsaturated) in Foods, AOAC International, Gaithersburg, MD.
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献