The analytical pattern of virgin olive oils produced by two different extraction techniques

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 561-565

  Ranalli, A ^a   Contento, S ^a   Iannucci, E ^a   Di Flaviano, G ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Features of products; Innovative processing line; Phenolics; Tocopherols; Volatiles

Indexed keywords

EID: 33749181842     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.117     Document Type: Conference Paper

References (6)

1. American Society for Testing and Materials. 1981. Standard Methods for Industrial Waste-Waters, Philadelphia, PA, USA.
2. Codex Alimentarius Commission. 1996. Codex Alimentarius Pesticide Residues in Food-Maximum Residue Limits, 2nd edition, Vol. 2B, FAO/WHO, Rome, Italy.
3. Hair, J., Anderson, R., and Totham, R. 1992. Multivariate Data Analysis, 3rd edition, Englewood Cliffs, N J, Prentice-Hall, USA.
4. Kiritsakis, A.K. 1998. Olive Oil Handbook, AOCS, Champaign, pp. 55-96.
5. Ranalli, A., and Ferrante, M.L. 1998. Proceedings of the 1st Congress on the Mediterranean Olive Growing, Rome, Italy, December 6-7, pp. 648-679.
6. Ranalli, A., Ferrante, M.L., De Mattia, G., and Costantini, N. 1999. Analytical evaluation of virgin olive oil of first and second extraction. J. Agr. Food Chem. 47:417-424.