Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

Author:

Iqdiam Basheer M.,Abuagela Manal O.,Marshall Sara M.,Yagiz Yavuz,Goodrich-Schneider Renee,Baker George L.,Welt Bruce A.,Marshall Maurice R.ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Effects of pulsed electric field on yield extraction and quality of olive oil;Abenoza;Food Bioprocess Technol.,2013

2. Real time continuous oxygen concentration monitoring system during malaxation for the production of virgin olive oil;Aiello;Grasas Aceites,2012

3. Advance technology in virgin olive oil production from traditional and de-stoned pastes: influence of the introduction of a heat exchanger on oil quality;Amirante;Food Chem.,2006

4. A new designer malaxer to improve thermal exchange enhancing virgin olive oil quality;Amirante,2008

5. Oxygen concentration control during olive oil extraction process: a new system to emphasize the organoleptic and healthy properties of virgin olive oil;Amirante,2008

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