A new patented system to filter cloudy extra virgin olive oil

Current Nutrition and Food Science

Volumn 9, Issue 1, 2013, Pages 43-51

  Bendini, Alessandra ^a   Valli, Enrico ^a   Rocculi, Pietro ^a   Romani, Santina ^a   Cerretani, Lorenzo ^a   Toschi, Tullia Gallina ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Clarified edible oil; Extra virgin olive oil; Filtration systems; Inert gas; Minor compounds; Quality parameters

Indexed keywords

ARGON; FATTY ACID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; TOCOPHEROL; VOLATILE AGENT; WATER;

ABSORPTION; ACIDITY; ARTICLE; FILTRATION; FLOW; FOOD QUALITY; FOOD STORAGE; GAS FLOW; LIPID COMPOSITION; LIPOPHILICITY; PRIORITY JOURNAL; QUALITY CONTROL; ROOM TEMPERATURE; SENSORY ANALYSIS; SPECTROPHOTOMETRY;

EID: 84875868965     PISSN: 15734013     EISSN: 22123881     Source Type: Journal    
DOI: 10.2174/1573401311309010008     Document Type: Article

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