Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics-Reference-Cited by-同舟云学术

Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics

Published:2017-07 Issue: Volume:205 Page:34-46
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tamborrino Antonia,Squeo Giacomo,Leone Alessandro,Paradiso Vito Michele,Romaniello Roberto,Summo Carmine,Pasqualone Antonella,Catalano Pasquale,Bianchi Biagio,Caponio Francesco

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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4. Optimization of malaxing conditions using CaCO3 as a coadjuvant: a method to increase yield and quality of extra virgin olive oil cv. Chemlali;Ben Brahim;LWT Food Sci. Technol.,2015

5. Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage;Caponio;J. Oleo Sci.,2014

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