Bleaching of Olive Oil by Membrane Filtration-Reference-Cited by-同舟云学术

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Bleaching of Olive Oil by Membrane Filtration

Published:2020-02-20 Issue:4 Volume:122 Page:1900151
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dadfar Tahereh¹,Sahari Mohammad Ali¹,Barzegar Mohsen¹

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900151

Reference37 articles.

1. Effect of membrane filtration on the flavor of virgin olive oil

2. Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

3. Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico-chemical properties of bleached soya bean oil

4. Designing of high voltage electric field for soybean and sunflower oil bleaching

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1. Influences of Illumination Pretreatment on Soybean Oil Activated Clay Bleaching Effects and Soybean Oil Quality Evaluation;Foods;2023-03-01

2. Edible vegetable oils from oil crops: Preparation, refining, authenticity identification and application;Process Biochemistry;2023-01

3. Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil;Foods;2022-04-24

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