Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils-Reference-Cited by-同舟云学术

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Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

Published:2014-07-01 Issue:11 Volume:49 Page:2521-2527
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Jiménez Brigida¹,Sánchez-Ortiz Araceli²,Rivas Ana³

Affiliation:

1. Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5 Córdoba 14940 Spain

2. Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Bailen-Motril, Km. 18.5 Mengibar 23620 Spain

3. Faculty of Pharmacy; University of Granada; Campus de Cartuja s/n Granada 18071 Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference32 articles.

1. The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profiles, and sterols in virgin olive oil (koroneiki cv.) produced by organic versus non-organic cultivation method;Anastasopoulos;International Journal of Food Science and Technology,2011

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

3. Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit;Artajo;Journal of the Science of Food and Agriculture,2006

4. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils;Baccouri;Food Chemistry,2008

5. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils;Beltrán;Food Chemistry,2005

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2. NMR Analysis of Extra Virgin Olive Oil of the Epirus Region of Greece with Emphasis on Selected Phenolic Compounds;Molecules;2024-03-01

3. Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features;LWT;2024-01

4. A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors;Journal of the American Oil Chemists' Society;2023-08-21

5. A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers;Journal of Food Engineering;2023-04

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