Effect of extraction systems and cultivar on the quality of virgin olive oils

Author:

Issaoui Manel,Dabbou Samia,Brahmi Faten,Hassine Kaouther Ben,Ellouze Myriem Hajaïj,Hammami Mohamed

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference17 articles.

1. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft Und Technologie,1995

2. Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill;Cerretani;European Journal of Lipid Science and Technology,2005

3. Effects of talc addition and operating mode on the quality and oxidative stability of virgin olive oils obtained by centrifugation;Cert;Journal of Agricultural and Food Chemistry,1996

4. Influence of olive processing on virgin olive oil quality;Di Giovacchino;European Journal of Lipid Sciences and Technology,2002

5. Commission Regulation EC no 2568/91 July 11, 1991;EEC;Official Journal of the European Communities,1991

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