Effect of olive paste kneading process time on the overall quality of virgin olive oil
Author:
Affiliation:
1. Istituto Sperimentale per l Elaiotecnica, Department of Olive Oil Technology and Quality, Città S. Angelo, Pescara, Italy
2. Agenzia Regionale per i Servizi di Sviluppo Agricolo, Pescara, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200390018
Reference46 articles.
1. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits
2. A. K. Kiritsakis:Olive Oil Handbook. AOCS Press Champaign (USA) 1998.
3. Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil
4. Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils
5. Effect of extraction conditions on sensory quality of virgin olive oil
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