Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality-Reference-Cited by-同舟云学术

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

Published:2013-05-08 Issue:20 Volume:61 Page:4953-4960
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Esposto Sonia¹,Veneziani Gianluca¹,Taticchi Agnese¹,Selvaggini Roberto¹,Urbani Stefania¹,Di Maio Ilona¹,Sordini Beatrice¹,Minnocci Antonio²,Sebastiani Luca²,Servili Maurizio¹

Affiliation:

1. Dipartimento di Scienze Economico-estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy

2. BioLabs, Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf400037v

Reference33 articles.

1. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

2. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

3. Rapid and Complete Extraction of Phenols from Olive Oil and Determination by Means of a Coulometric Electrode Array System

4. High-performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale

5. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

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