Has the use of talc an effect on yield and extra virgin olive oil quality?

Journal of the science of food and agriculture

Volumn 96, Issue 10, 2016, Pages 3292-3299

  Caponio, Francesco ^a   Squeo, Giacomo ^a   Difonzo, Graziana ^a   Pasqualone, Antonella ^a   Summo, Carmine ^a   Paradiso, Vito Michele ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

micronized natural talc; oil yield; physical coadjuvant; quality; virgin olive oil

Indexed keywords

EMULSION; OLIVE OIL; PHENOL DERIVATIVE; TALC; TOCOPHEROL; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; DRUG STABILITY; EMULSION; FOOD HANDLING; FOOD QUALITY; HEAT; HYDROLYSIS; ITALY; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PROCEDURES; TASTE; VISCOSITY;

DRUG STABILITY; EMULSIONS; FOOD HANDLING; FOOD QUALITY; HOT TEMPERATURE; HYDROLYSIS; ITALY; NUTRITIVE VALUE; OLIVE OIL; OXIDATION-REDUCTION; PHENOLS; TALC; TASTE; TOCOPHEROLS; VISCOSITY; VOLATILE ORGANIC COMPOUNDS;

EID: 84973610967     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7658     Document Type: Review

References (85)