Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties

Food Chemistry

Volumn 167, Issue , 2015, Pages 497-502

  Puértolas, Eduardo ^a   Martínez De Marañón, Iñigo ^a  

^a MARINE RESEARCH DIVISION   (Spain)

Author keywords

Electric field; Extraction yield; Mass transfer; Olive oil; PEF; Phenols; Phytosterols; Tocopherols

Indexed keywords

ALCOHOLS; ELECTRIC FIELDS; MASS TRANSFER; OLIVE OIL; PHENOLS; SENSORY PERCEPTION;

APPROPRIATE TECHNOLOGIES; EXTRA VIRGIN OLIVE OIL; EXTRACTION YIELD; PEF; PHYTOSTEROLS; SENSORY CHARACTERISTICS; TOCOPHEROLS; TOTAL PHENOLIC CONTENT;

EXTRACTION;

EXTRA VIRGIN OLIVE OIL; OLIVE OIL; PHENOL DERIVATIVE; PHYTOSTEROL; TOCOPHEROL; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; POLYPHENOL; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; ELECTROPORATION; EXTRACTION; LIPID COMPOSITION; NONHUMAN; OIL FIELD; OIL INDUSTRY; OLIVE TREE; PULSED ELECTRIC FIELD; QUALITY CONTROL; SENSORY ANALYSIS; SENSORY SYSTEM PARAMETERS; CHEMISTRY; ELECTRICITY; FOOD HANDLING; HUMAN;

ELECTRICITY; FOOD HANDLING; HUMANS; OLEA; PHYTOSTEROLS; PLANT OILS; POLYPHENOLS; TOCOPHEROLS;

EID: 84905044453     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.029     Document Type: Article

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