Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil-Reference-Cited by-同舟云学术

Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil

Published:2003-07 Issue:7 Volume:80 Page:685-695
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Servili Maurizio¹,Selvaggini Roberto¹,Taticchi Agnese¹,Esposto Sonia¹,Montedoro Gianfrancesco¹

Affiliation:

1. ; Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotechnologie degli Alimenti; University of Perugia; Via S. Costanzo 06126 Perugia Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Secoiridoids of Virgin Olive Oil: Modification During Mechanical Oil Extraction;Servili,1998

2. Phenolic Composition of Olive Fruit and Virgin Olive Oil: Distribution in the Constitutive Parts of Fruit and Evolution During the Oil Mechanical Extraction Process;Servili;Acta Hortic.,1999

3. Phenolic Composition of Virgin Olive Oil in Relationship to Some Chemical and Physical Aspects of Malaxation;Servili;Ibid.,1994

4. Effect of Extraction Systems on the Phenolic Composition of Virgin Olive Oils;Servili;Fett/Lipid,1999

5. Aroma of Virgin Olive Oil: Biogenesis of the “Green” Odor Notes;Olias;J. Agric. Food Chem.,1993

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