High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics-Reference-Cited by-同舟云学术

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High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

Published:2018-06 Issue: Volume:47 Page:136-145
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bejaoui Mohamed Aymen,Sánchez-Ortiz Araceli,Aguilera Maria Paz,Ruiz-Moreno Maria J.,Sánchez Sebastian,Jiménez Antonio,Beltrán Gabriel

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Kneading olive paste from unripe ‘Picual’ fruits: I. Effect on oil process yield;Aguilera;Journal of Food Engineering,2010

2. Modulation of bitterness and pungency in virgin olive oil from unripe «Picual» fruits;Aguilera;European Journal of Lipid Science and Technology,2015

3. Influence of malaxation temperature and time on the quality of virgin olive oils;Angerosa;Food Chemistry,2001

4. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal of Chromatography A,2004

5. Handbook of olive oil;Aparicio,2013

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1. Contribution of olive endogenous enzymes activities on virgin olive oil phenolic profile;European Journal of Lipid Science and Technology;2024-04-23

2. Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review;Food Chemistry Advances;2023-10

3. Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes;Foods;2023-03-18

4. Continuous pulsed electric field pilot plant for olive oil extraction process;Innovative Food Science & Emerging Technologies;2022-12

5. Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties;Frontiers in Nutrition;2022-11-22

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