Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: Impact on the structural modifications of pastes and oil quality

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 20, 2013, Pages 4953-4960

  Esposto, Sonia ^a   Veneziani, Gianluca ^a   Taticchi, Agnese ^a   Selvaggini, Roberto ^a   Urbani, Stefania ^a   Di Maio, Ilona ^a   Sordini, Beatrice ^a   Minnocci, Antonio ^b   Sebastiani, Luca ^b   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b SCUOLA SUPERIORE SANT ANNA   (Italy)

Author keywords

cryo SEM; flash thermal conditioning; phenols; virgin olive oil; volatile compounds

Indexed keywords

CRYO-SCANNING ELECTRON MICROSCOPY; CRYO-SEM; PHENOLIC AND VOLATILE COMPOUNDS; SIGNIFICANT DIFFERENCES; STRUCTURAL MODIFICATIONS; THERMAL CONDITIONING; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL; PHENOLS; SCANNING ELECTRON MICROSCOPY;

VOLATILE ORGANIC COMPOUNDS;

OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD QUALITY; FREEZE FRACTURE; FRUIT; HEAT; METHODOLOGY; OLIVE TREE; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

FOOD HANDLING; FOOD QUALITY; FREEZE FRACTURING; FRUIT; HOT TEMPERATURE; MICROSCOPY, ELECTRON, SCANNING; OLEA; PHENOLS; PLANT OILS; VOLATILE ORGANIC COMPOUNDS;

EID: 84878245854     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400037v     Document Type: Article

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