Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

Food Control

Volumn 40, Issue 1, 2014, Pages 292-299

  Bakhouche, Abdelhakim ^a,b   Lozano Sánchez, Jesús ^a,b,c   Ballus, Cristiano Augusto ^d   Martínez García, Melchor ^e   Velasco, Míguela González ^e   Govantes, Álvaro Olavarría ^e   Gallina Toschi, Tullia ^c   Fernández Gutiérrez, Alberto ^a,b   Segura Carretero, Antonio ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Center (CIDAF) Health Science Technological Park   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF CAMPINAS   (Brazil)

^e Oleoestepa SCA   (Spain)

Author keywords

Extra virgin olive oil; Filtration; Moisture; Phenolic compounds; Quality

Indexed keywords

EID: 84891398449     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.12.012     Document Type: Article

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