Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters

LWT

Volumn 58, Issue 1, 2014, Pages 272-279

  Kalogeropoulos, Nick ^a   Kaliora, Andriana C ^a   Artemiou, Anna ^a,b   Giogios, Ioannis ^a,c  

^a HAROKOPIO UNIVERSITY   (Greece)

^b Friedrich Bläuel and oCo LTD   (Greece)

^c INSTITUTE OF OCEANOGRAPHY   (Greece)

Author keywords

Aroma compounds; Inflammatory markers; Phenolics; Two vs three phase decanter; Virgin olive oil

Indexed keywords

BODY FLUIDS; CENTRIFUGES; ODORS; POLYUNSATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; FUNCTIONAL PROPERTIES; INFLAMMATORY MARKER; PHENOLICS; SERUM LIPID; THREE PHASE; THREE PHASIS; TWO PHASE; TWO- VS THREE-PHASE DECANTER; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 84898795960     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.052     Document Type: Article

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