Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics-Reference-Cited by-同舟云学术

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

Published:2019-07-03 Issue:12 Volume:99 Page:5594-5600
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Caponio Francesco¹^ORCID,Leone Alessandro²,Squeo Giacomo¹,Tamborrino Antonia³^ORCID,Summo Carmine¹

Affiliation:

1. Department of Soil, Plant and Food Sciences, Food Science And TechnologyUniversity of Bari Aldo Moro Bari Italy

2. Department of the Science of Agriculture, Food and EnvironmentUniversity of Foggia Foggia Italy

3. Department of Agricultural and Environmental ScienceUniversity of Bari Aldo Moro Bari Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9856

Reference36 articles.

1. Protoreactor®: the innovative tool to reduce processing time, increasing phenols extraction and producing a desirable extra virgin olive oil;Balzano M;MAYFEB J Agric Sci,2016

2. Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil characteristics

3. Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality

4. Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

5. Plant innovation in the olive oil extraction process: A comparison of efficiency and energy consumption between microwave treatment and traditional malaxation of olive pastes

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