Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars-Reference-Cited by-同舟云学术

Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

Published:2014-04-22 Issue:17 Volume:62 Page:3813-3822
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Selvaggini Roberto¹,Esposto Sonia¹,Taticchi Agnese¹,Urbani Stefania¹,Veneziani Gianluca¹,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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf405753c

Reference50 articles.

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

2. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

3. Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage

4. Olive Oil and its Phenolic Components and their Effects on Early-and Late-stage Events in Carcinogenesis

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

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