Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil-Reference-Cited by-同舟云学术

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

Published:2015-06-25 Issue:26 Volume:63 Page:6066-6074
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Veneziani Gianluca¹,Esposto Sonia¹,Taticchi Agnese¹,Selvaggini Roberto¹,Urbani Stefania¹,Di Maio Ilona¹,Sordini Beatrice¹,Servili Maurizio¹

Affiliation:

1. Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy

Funder

Ministero dell'Istruzione, dell'Università e della Ricerca

Alfa Laval SpA

UNAPROL - Consorzio Olivicolo Italiano

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01666

Reference35 articles.

1. Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio

2. Factors Affecting Extra-Virgin Olive Oil Composition

3. Impact evaluation of innovative and sustainable extraction technologies on olive oil quality

4. Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults

5. Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease

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