Extraction systems and olive oil

OCL - Oleagineux Corps gras Lipides

Volumn 6, Issue 1, 1999, Pages 49-55

  Bianchi, Giorgio ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Olea europaea; Olive oil; Olive oil extraction

Indexed keywords

EID: 0032622954     PISSN: 12588210     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. BIANCHI G, VLAHOV G (1994). Composition of lipid classes in the morphologically different parts of the olive fruit, CV Coratina (Olea Europaea Linn.). Fat Science Technology 96, 2:72-7.
2. COI/T.15/NC no 2/Rev. 8, 25 November 1998.
3. SOLINAS M (1992). Principles of olive oil extraction. Olivae, 42: 31-5.
4. WELSH F W, WILLIAMS R E (1989). The use of vegetable oils to recover compounds from aqueous solution. J Chem Tech Biotechnology, 46: 169-78.
5. PIRIE B J, GREGORY D W (1973). The measurement of wettability. J Chem Education, 50: 682-4.
6. EEC Rule 2568/91 (1991). European Community's official gazette. Brussels, Belgium, no L 248.
7. DI GIOVACCHINO L, SOLINAS M, MICCOLI M (1994). Effect of extraction systems on the quality of virgin olive oil. J Am Oil Chem Society, 71, 11: 52-63.
8. DI GIOVACCHINO L (1996). Influence of extraction systems on olive oil quality. Olivae, 63: 52-63.
9. RANALLI A, DE MATTIA G, FERRANTE M L (1997). Comparative evaluation of the olive oil given by a new processing system. Int J Food Sci Technology, 32: 289-97.
10. ANGEROSA F, LANZA B, MARSILIO V (1996). Biogenesis of "fusty" defect in virgin olive oils. Grasas y Aceites, 47: 142-50.