Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index

Food and Bioprocess Technology

Volumn 10, Issue 3, 2017, Pages 592-602

  Squeo, Giacomo ^a   Tamborrino, Antonia ^a   Pasqualone, Antonella ^a   Leone, Alessandro ^b   Paradiso, Vito Michele ^a   Summo, Carmine ^a   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Decanter; Differential speed; Extraction efficiency; Oil quality

Indexed keywords

BOTTLES; EFFICIENCY; EXTRACTION; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

CONTINUOUS PROCESSING; DECANTER; EXTRACTION EFFICIENCIES; MACHINE PARAMETERS; OIL QUALITY; PHENOLIC COMPOUNDS; PROCESS EFFICIENCY; VOLATILE COMPOUNDS;

OLIVE OIL;

EID: 85001555353     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1842-7     Document Type: Article

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