Study of virgin olive oil clarification by settling under dynamic conditions
Author:
Affiliation:
1. IFAPA Centro ‘Venta del Llano’, Junta de Andalucía; Jaén Spain
2. Centro Tecnológico del Olivar y del Aceite, Fundación CITOLIVA, Parque Científico-Tecnológico GEOLIT; Jaén Spain
Funder
Ministry of Science and Innovation (Spain)
Pieralisi España SL
‘Consejería de Innovación, Ciencia y Empresa’ of ‘Junta de Andalucía’ (Spain)
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9077/fullpdf
Reference36 articles.
1. Influence of olive processing on virgin olive oil quality;Di Giovacchino;Eur J Lipid Sci Technol,2002
2. Olive oil extraction and quality;Uceda;Grasas Aceites,2006
3. The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils;Koidis;Eur J Lipid Sci Technol,2006
4. Structure and dynamics of veiled virgin olive oil: influence of production conditions and relation to its antioxidant capacity;Papadimitriou;Food Biophys,2013
5. Microbiological activity in stored olive oil;Ciafardini;Int J Food Microbiol,2002
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1. Effect of centrifugal force (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils;Journal of Food Engineering;2022-12
2. A comparison among innovative plants for high quality extra‐virgin olive oil production;Journal of the Science of Food and Agriculture;2020-07-08
3. Rapid method based on computer vision to determine the moisture and insoluble impurities content in virgin olive oils;Food Control;2020-07
4. Effect of Clarification System on the Conservation of Virgin Olive Oil during Its Storage;European Journal of Lipid Science and Technology;2020-02-06
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