Debittering olive oil by liquid–liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil-Reference-Cited by-同舟云学术

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Debittering olive oil by liquid–liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil

Published:2015-11-17 Issue:8 Volume:118 Page:1243-1249
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Abenoza María¹,Raso Javier¹,Oria Rosa¹,Sánchez‐Gimeno Ana Cristina¹

Affiliation:

1. Departamento de Producción Animal y Ciencia de los AlimentosInstituto Agroalimentario de Aragón IA2 (Universidad de Zaragoza‐CITA)ZaragozaSpain

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500215

Reference25 articles.

1. Production of superior quality extra virgin olive oil modulating the content and profile of its minor components

2. Reduction of Oil Bitterness by Heating of Olive (Olea europaea) Fruits

3. Postharvest Heat Treatment for Olive Oil Debittering at the Industrial Scale

4. Reduction of Virgin Olive Oil Bitterness by Fruit Cold Storage

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive Oil;Foods;2022-03-18

2. Using Natural Aqueous Solutions to Mitigate the Extreme Bitterness in Virgin Olive Oil;Egyptian Journal of Chemistry;2020-08-14

3. Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction;Colloids and Interfaces;2020-02-28

4. Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life;Food Science and Technology International;2018-08-31

5. Predictive ANN models for the optimization of extra virgin olive oil clarification by means of vertical centrifugation;Journal of Food Process Engineering;2017-06-23

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