Effect of membrane filtration on the flavor of virgin olive oil-Reference-Cited by-同舟云学术

Effect of membrane filtration on the flavor of virgin olive oil

Published:2008-12 Issue:12 Volume:110 Page:1109-1115
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Bottino Aldo¹,Capannelli Gustavo¹,Mattei Alissa²,Rovellini Pierangela³,Zunin Paola⁴

Affiliation:

1. Dipartimento di Chimica e Chimica Industriale, Università di Genova, Genoa, Italy

2. Carapelli Firenze S.p.A., Tavernelle Val di Pesa (Florence), Italy

3. Stazione Sperimentale per le Industrie degli Oli e dei Grassi, Milan, Italy

4. Dipartimento di Chimica e Tecnologie Farmaceutiche e Alimentari, Università di Genova, Genoa, Italy

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800075

Reference20 articles.

1. 1978 Academic Press New York NY (USA) G. Charalampous G. Inglet Flavor in Foods and Beverages

2. Influence of agricultural techniques, cultivation and origin area on characteristics of virgin olive oil and on levels of some minor components;Bruni U.;Olivae,1994

3. Microfiltration of bovine and ovine milk for the reduction of microbial content in a tubular membrane: a preliminary investigation

4. Processing of vegetable oils using polymeric composite membranes

5. Ultrafiltration of vegetable oils Degumming by polymeric membranes

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