Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage

Journal of Oleo Science

Volumn 63, Issue 11, 2014, Pages 1125-1132

  Caponio, Francesco ^a   Monteleone, Julieta I ^b   Martellini, Giovanni ^c   Summo, Carmine ^a   Paradiso, Vito M ^a   Pasqualone, Antonella ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^c SVINT – Cooperativa Sviluppo and Integrazione ^*  (Italy)

Author keywords

Coadjuvant; Extra virgin olive oil; Oil extraction; Storage; Talc; Yield

Indexed keywords

TALC;

COADJUVANT; EXTRA VIRGIN OLIVE OIL; EXTRACTION YIELD; OIL EXTRACTION; YIELD;

ENERGY STORAGE;

ANTIOXIDANT; CAROTENOID; CHLOROPHYLL; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; TALC; TOCOPHEROL; VEGETABLE OIL;

CHEMISTRY; FOOD STORAGE; ISOLATION AND PURIFICATION; OLIVE TREE;

ANTIOXIDANTS; CAROTENOIDS; CHLOROPHYLL; FOOD STORAGE; OLEA; PEROXIDES; PHENOLS; PLANT OILS; TALC; TOCOPHEROLS;

EID: 84908311595     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess14134     Document Type: Article

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