Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina)

Food Chemistry

Volumn 209, Issue , 2016, Pages 65-71

  Squeo, G ^a   Silletti, R ^a   Summo, C ^a   Paradiso, V M ^a   Pasqualone, A ^a   Caponio, F ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Calcium carbonate; Coadjuvant; Extraction yield; Oil quality; Virgin olive oil

Indexed keywords

CALCIUM; CARBONATION; EXTRACTION; OLIVE OIL; PARTICLE SIZE;

CHEMICAL INDICES; COADJUVANT; DIFFERENT PARTICLE SIZES; EXTRACTION YIELD; LARGER PARTICLE SIZES; OIL QUALITY; OLEA EUROPAEA; VIRGIN OLIVE OIL;

CALCIUM CARBONATE;

ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; BENZALDEHYDE; BUTYRIC ACID; CALCIUM CARBONATE; CAROTENOID; CHLOROPHYLL; EXTRA VIRGIN OLIVE OIL; HEXANAL; HEXANOIC ACID; HEXOBARBITAL; NONANAL; PHENOL DERIVATIVE; PROPIONIC ACID; TOCOPHEROL; VALERIC ACID; ANTACID AGENT; OLIVE OIL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; EXTRACTION; FRUIT FIRMNESS; FRUIT RIPENING; MOISTURE; OLIVE; OLIVE TREE; PARTICLE SIZE; CHEMISTRY; CLASSIFICATION; ISOLATION AND PURIFICATION;

ANTACIDS; CALCIUM CARBONATE; OLEA; OLIVE OIL; PLANT OILS;

EID: 84964324798     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.028     Document Type: Article

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