Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process-Reference-Cited by-同舟云学术

Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

Published:2014-06 Issue: Volume:40 Page:292-299
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bakhouche Abdelhakim,Lozano-Sánchez Jesús,Ballus Cristiano Augusto,Martínez-García Melchor,Velasco Míguela González,Govantes Álvaro Olavarría,Gallina-Toschi Tullia,Fernández-Gutiérrez Alberto,Segura-Carretero Antonio

Funder

Spanish Ministry of Science and Innovation

Andalusian Regional Government Council of Innovation and Science

University of Granada, Functional Food Research and Development Center

University of Bologna, Oleoestepa Company

International Olive Oil Council (IOC)

CAPES Foundation, Brazil

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography–tandem mass spectrometry;Alarcón Flores;Food Chemistry,2012

2. Quality characteristics and antioxidants of Mavrolia cv. virgin olive oil;Anastasopoulos;Journal of the American Oil Chemists' Society,2011

3. Asociación Española de Normalización y Certificación (AENOR). (1973). Materias grasas. Humedad y materias volatiles. (Metodo de la estufa de aire). Normas UNE 55020.

4. Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia;Bakhouche;Food Research International,2013

5. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007

Cited by 29 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

1. Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference;Heliyon;2024-05

2. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update;Foods;2023-07-31

3. Enzymatic hydrolysis for the removal of 3- monochloropropanediol esters in edible oils using Candida rugosa lipase in the presence of deep eutectic solvents and nanocellulose;Biochemical Engineering Journal;2023-07

4. Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil;European Journal of Lipid Science and Technology;2023-03-15

5. Enhancing oxidative stability of tocopherol‐enriched edible oils using short‐term exposure to microwave irradiation;Journal of Food Science;2021-11-18