Modelling of virgin olive oil extraction using response surface methodology

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2576-2583

  Espínola, Francisco ^a   Moya, Manuel ^a   Fernández, Diego G ^a   Castro, Eulogio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Extraction; Olea europaea L.; Olive oil; Process optimisation; Quality; Virgin

Indexed keywords

MALAXATION; MATURITY INDICES; MIXING TIME; OIL COMPOSITION; OIL CONTENTS; OIL QUALITY; OIL YIELD; OLEA EUROPAEA; OLIVE OIL; OPTIMAL VALUES; PHOTOSYNTHETIC PIGMENTS; POLYPHENOLS; PROCESS OPTIMISATION; QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY; TOP QUALITIES; VIRGIN; VIRGIN OLIVE OIL;

EXTRACTION; IMAGE QUALITY; OPTIMIZATION; PHENOLS; SURFACE PROPERTIES; VEGETABLE OILS;

MIXING;

OLEA EUROPAEA;

EID: 81255158846     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02786.x     Document Type: Article

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