Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
Universidade Federal de Santa Maria
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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2. Ultrasound-Assisted Aromatisation with Condiments as an Enabling Technique for Olive Oil Flavouring and Shelf Life Enhancement;Assami;Food Analytical Methods,2016
3. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants;Ayadi;Food and Chemical Toxicology,2009
4. A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil;Ballus;Food Research International,2014
5. Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves;Benmoussa;JAOCS, Journal of the American Oil Chemists’ Society,2016
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