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

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

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