Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through "two-phase" and "three-phase" centrifugal decanters

LWT

Volumn 59, Issue 1, 2014, Pages 163-172

  Pastore, Gianni ^a   D'Aloise, Antonio ^b   Lucchetti, Sabrina ^a   Maldini, Mariateresa ^a   Moneta, Elisabetta ^a   Peparaio, Marina ^a   Raffo, Antonio ^a   Sinesio, Fiorella ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Malaxation; Phenolic compounds; Sensory attributes; Virgin olive oil; Volatile compounds

Indexed keywords

BIOCHEMISTRY; ELECTROLYTIC REDUCTION; EXTRACTION; ODORS; OLIVE OIL; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

EFFECT OF OXYGEN; MALAXATION; OIL EXTRACTION; PHENOLIC COMPOUNDS; SENSORY ATTRIBUTES; THREE PHASE; THREE PHASIS; TWO PHASE; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OXYGEN;

CYNARA SCOLYMUS;

EID: 84903785340     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.053     Document Type: Article

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