Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 179-188

  Catania, Pietro ^a   Vallone, Mariangela ^a   Farid, Aboud ^a   De Pasquale, Claudio ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Extra virgin olive oil; Malaxation process; Nutraceutical properties; Phenols; Volatile compounds

Indexed keywords

APPLICATION PROGRAMS; OXYGEN; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

CONTROL AND MONITORING; EXTRA VIRGIN OLIVE OIL; MALAXATION; NUTRACEUTICALS; OXYGEN CONCENTRATIONS; PHYSICOCHEMICAL CHARACTERISTICS; SOFTWARE APPLICATIONS; VOLATILE COMPOUNDS;

OLIVE OIL;

EID: 84941299482     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.009     Document Type: Article

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