Kneading olive paste from unripe 'Picual' fruits: I. Effect on oil process yield

Journal of Food Engineering

Volumn 97, Issue 4, 2010, Pages 533-538

  Aguilera, Maria P ^a   Beltran, Gabriel ^a   Sanchez Villasclaras, Sebastián ^b   Uceda, Marino ^a   Jimenez, Antonio ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b UNIVERSITY OF JAÉN   (Spain)

Author keywords

Extraction process; Kneading conditions; Micronised natural talc; Oil yield; Unripe olives; Virgin olive oil

Indexed keywords

DRY WEIGHT; EXTRACTION PROCESS; FACTORIAL DESIGN; HARVESTING DATES; HIGH QUALITY; MALAXATION; OIL CONTENTS; OIL LOSS; OIL YIELD; PROCESS YIELD; RHEOLOGICAL PROPERTY; VIRGIN OLIVE OIL;

HARVESTING; RHEOLOGY; SILICATE MINERALS; TALC; VEGETABLE OILS;

CROPS;

OLEACEAE;

EID: 73549084723     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.11.013     Document Type: Article

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