Investigation of combined ultrasound and microwave pretreatments and enzyme addition on the main phenolics and some quality parameters of olive oil
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya. Turkiye
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Reference15 articles.
1. Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)
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. Continuous high power ultrasound treatment before malaxation, a laboratory scale approach: Effect on virgin olive oil quality criteria and yield
4. Ultrasound‐assisted extraction of virgin olive oil to improve the process efficiency
5. Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions
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1. Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems;Journal of Food Measurement and Characterization;2022-11-03
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