메뉴 건너뛰기




Volumn 2016, Issue , 2016, Pages

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85009453011     PISSN: 20909063     EISSN: 20909071     Source Type: Journal    
DOI: 10.1155/2016/4347207     Document Type: Article
Times cited : (12)

References (34)
  • 1
    • 0035343483 scopus 로고    scopus 로고
    • Influence of mixing and extraction parameters on virgin olive oil quality
    • R. Amirante, E. Cini, G. L. Montel, and A. Pasqualone, "Influence of mixing and extraction parameters on virgin olive oil quality," Grasas y Aceites, vol. 52, no. 3-4, pp. 198-201, 2001.
    • (2001) Grasas y Aceites , vol.52 , Issue.3-4 , pp. 198-201
    • Amirante, R.1    Cini, E.2    Montel, G.L.3    Pasqualone, A.4
  • 2
    • 33845764387 scopus 로고    scopus 로고
    • Olive oil extraction and quality
    • M.Uceda, A. Jiménez, and G. Beltrán, "Olive oil extraction and quality," Grasas y Aceites, vol. 57, no. 1, pp. 25-31, 2006.
    • (2006) Grasas y Aceites , vol.57 , Issue.1 , pp. 25-31
    • Uceda, M.1    Jiménez, A.2    Beltrán, G.3
  • 3
    • 84929627253 scopus 로고    scopus 로고
    • Mathematical modelling of the performance parameters of a new decanter centrifuge generation
    • A. Leone, R. Romaniello, R. Zagaria, and A. Tamborrino, "Mathematical modelling of the performance parameters of a new decanter centrifuge generation," Journal of Food Engineering, vol. 166, pp. 10-20, 2015.
    • (2015) Journal of Food Engineering , vol.166 , pp. 10-20
    • Leone, A.1    Romaniello, R.2    Zagaria, R.3    Tamborrino, A.4
  • 4
    • 0040517476 scopus 로고    scopus 로고
    • Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters
    • F. Angerosa and L. Di Giovacchino, "Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters," Grasas y Aceites, vol. 47, no. 4, pp. 247-254, 1996.
    • (1996) Grasas y Aceites , vol.47 , Issue.4 , pp. 247-254
    • Angerosa, F.1    Di Giovacchino, L.2
  • 5
    • 0000687735 scopus 로고    scopus 로고
    • Effect of extraction systems on the phenolic composition of virgin olive oils
    • G. De Stefano, P. Piacquadio,M. Servili, L. Di Giovacchino, and V. Sciancalepore, "Effect of extraction systems on the phenolic composition of virgin olive oils," Fett/Lipid, vol. 101, no. 9, pp. 328-332, 1999.
    • (1999) Fett/Lipid , vol.101 , Issue.9 , pp. 328-332
    • De Stefano, G.1    Piacquadio, P.2    Servili, M.3    Di Giovacchino, L.4    Sciancalepore, V.5
  • 7
    • 85027926856 scopus 로고    scopus 로고
    • First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils
    • F. Caponio, G. Squeo, J. I. Monteleone, V. M. Paradiso, A. Pasqualone, and C. Summo, "First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils," LWT-Food Science and Technology, vol. 64, no. 1, pp. 439-445, 2015.
    • (2015) LWT-Food Science and Technology , vol.64 , Issue.1 , pp. 439-445
    • Caponio, F.1    Squeo, G.2    Monteleone, J.I.3    Paradiso, V.M.4    Pasqualone, A.5    Summo, C.6
  • 8
    • 4344629720 scopus 로고    scopus 로고
    • Council Regulation (EC) No 1513/2001 of 23 July 2001 amending Regulations No 136/66/EEC and (EC) No 1638/98 as regards the extension of the period of validity of the aid scheme and the quality strategy for olive oil
    • European Council
    • European Council, "Council Regulation (EC) No 1513/2001 of 23 July 2001 amending Regulations No 136/66/EEC and (EC) No 1638/98 as regards the extension of the period of validity of the aid scheme and the quality strategy for olive oil," Official Journal of European Communities, vol. L 201, pp. 4-7, 2001.
    • (2001) Official Journal of European Communities , vol.201 , pp. 4-7
  • 9
    • 0040748060 scopus 로고    scopus 로고
    • Caractersticas de los aceites de olive de primera y segunda centrifugacion
    • J. Alba Mendoza, F.Hidalgo Casado, M. A. Ruiz Gomez et al., "Caractersticas de los aceites de olive de primera y segunda centrifugacion,"Grasas y Aceites, vol. 47, no. 3, pp. 163-181, 1996.
    • (1996) Grasas y Aceites , vol.47 , Issue.3 , pp. 163-181
    • Alba Mendoza, J.1    Hidalgo Casado, F.2    Ruiz Gomez, M.A.3
  • 10
    • 83755178429 scopus 로고    scopus 로고
    • Chemical characterization of refined olive oils and second extraction olive oils ("repaso" oils) available on the national and international markets
    • L. Cerretani, A. Bendini, E. Valli, E. Chiavaro, G. Morchio, and G. Lercker, "Chemical characterization of refined olive oils and second extraction olive oils ("repaso" oils) available on the national and international markets," La Rivista Italiana delle Sostanze Grasse, vol. 88, no. 2, pp. 82-88, 2011.
    • (2011) La Rivista Italiana Delle Sostanze Grasse , vol.88 , Issue.2 , pp. 82-88
    • Cerretani, L.1    Bendini, A.2    Valli, E.3    Chiavaro, E.4    Morchio, G.5    Lercker, G.6
  • 12
    • 83755219128 scopus 로고    scopus 로고
    • Second centrifugation of olive paste. Oil recuperation percent and olive oil characterization
    • M. Hermoso, M. Uceda, A. Garca-Ortiz, A. Jimenez, and G. Beltrán, "Second centrifugation of olive paste. Oil recuperation percent and olive oil characterization," Acta Horticolturae, vol. 474, pp. 721-724, 1997.
    • (1997) Acta Horticolturae , vol.474 , pp. 721-724
    • Hermoso, M.1    Uceda, M.2    Garcá-Ortiz, A.3    Jimenez, A.4    Beltrán, G.5
  • 14
    • 79956326576 scopus 로고    scopus 로고
    • High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation
    • F. Caponio, C. Summo, M. T. Bilancia, V.M. Paradiso, E. Sikorska, and T. Gomes, "High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation," LWT-Food Science and Technology, vol. 44, no. 8, pp. 1726-1730, 2011.
    • (2011) LWT-Food Science and Technology , vol.44 , Issue.8 , pp. 1726-1730
    • Caponio, F.1    Summo, C.2    Bilancia, M.T.3    Paradiso, V.M.4    Sikorska, E.5    Gomes, T.6
  • 15
    • 33751544044 scopus 로고    scopus 로고
    • Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits
    • F. Caponio, T. Gomes, A. Pasqualone, and C. Summo, "Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits," Food Chemistry, vol. 102, no. 1, pp. 232-236, 2007.
    • (2007) Food Chemistry , vol.102 , Issue.1 , pp. 232-236
    • Caponio, F.1    Gomes, T.2    Pasqualone, A.3    Summo, C.4
  • 16
    • 84976524304 scopus 로고    scopus 로고
    • Evolution and perspectives of cultivar identification and traceability fromtree to oil and table olives by means of DNA markers
    • A. Pasqualone, C. Montemurro, V. di Rienzo, C. Summo, V. M. Paradiso, and F. Caponio, "Evolution and perspectives of cultivar identification and traceability fromtree to oil and table olives by means of DNA markers," Journal of the Science of Food and Agriculture, vol. 96, no. 11, pp. 3642-3657, 2016.
    • (2016) Journal of the Science of Food and Agriculture , vol.96 , Issue.11 , pp. 3642-3657
    • Pasqualone, A.1    Montemurro, C.2    Di Rienzo, V.3    Summo, C.4    Paradiso, V.M.5    Caponio, F.6
  • 19
    • 84908582730 scopus 로고    scopus 로고
    • Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils
    • V. M. Paradiso, F. Caponio, G. Bruno, A. Pasqualone, C. Summo, and T. Gomes, "Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils," Journal of Agricultural and Food Chemistry, vol. 62, no. 44, pp. 10776-10782, 2014.
    • (2014) Journal of Agricultural and Food Chemistry , vol.62 , Issue.44 , pp. 10776-10782
    • Paradiso, V.M.1    Caponio, F.2    Bruno, G.3    Pasqualone, A.4    Summo, C.5    Gomes, T.6
  • 20
    • 0031327432 scopus 로고    scopus 로고
    • Investigation on the degree of oxidation and hydrolysis of refined olive oils. An approach for better product characterisation
    • T. Gomes and F. Caponio, "Investigation on the degree of oxidation and hydrolysis of refined olive oils. An approach for better product characterisation," Italian Journal of Food Science, vol. 9, no. 4, pp. 277-285, 1997.
    • (1997) Italian Journal of Food Science , vol.9 , Issue.4 , pp. 277-285
    • Gomes, T.1    Caponio, F.2
  • 22
    • 84939227955 scopus 로고    scopus 로고
    • An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts
    • V. di Rienzo, M. M. Miazzi, V. Fanelli et al., "An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts," Food Control, vol. 60, pp. 124-130, 2016.
    • (2016) Food Control , vol.60 , pp. 124-130
    • Di Rienzo, V.1    Miazzi, M.M.2    Fanelli, V.3
  • 24
    • 34250856469 scopus 로고    scopus 로고
    • Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage
    • M. T. Bilancia, F. Caponio, E. Sikorska, A. Pasqualone, and C. Summo, "Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage," Food Research International, vol. 40, no. 7, pp. 855-861, 2007.
    • (2007) Food Research International , vol.40 , Issue.7 , pp. 855-861
    • Bilancia, M.T.1    Caponio, F.2    Sikorska, E.3    Pasqualone, A.4    Summo, C.5
  • 25
    • 80054834890 scopus 로고    scopus 로고
    • The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level
    • T. Gomes, F. Caponio, V. Durante, C. Summo, and V. M. Paradiso, "The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level," LWT-Food Science and Technology, vol. 45, no. 2, pp. 186-190, 2012.
    • (2012) LWT-Food Science and Technology , vol.45 , Issue.2 , pp. 186-190
    • Gomes, T.1    Caponio, F.2    Durante, V.3    Summo, C.4    Paradiso, V.M.5
  • 26
    • 0003358977 scopus 로고
    • Commission Regulation (EEC) No. 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis
    • European Commission, "Commission Regulation (EEC) No. 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis," Official Journal of the European Communities, vol. 248, pp. 1-83, 1991.
    • (1991) Official Journal of the European Communities , vol.248 , pp. 1-83
    • Commission, E.1
  • 27
    • 0030748867 scopus 로고    scopus 로고
    • Inhibition and facilitation of nucleic acid amplification
    • I. G. Wilson, "Inhibition and facilitation of nucleic acid amplification," Applied and Environmental Microbiology, vol. 63, no. 10, pp. 3741-3751, 1997.
    • (1997) Applied and Environmental Microbiology , vol.63 , Issue.10 , pp. 3741-3751
    • Wilson, I.G.1
  • 29
    • 85051881380 scopus 로고    scopus 로고
    • Macherey-Nagel,Genomic DNAfromFood.UserManualNucleoSpin - Food, Macherey-Nagel,Düren, Germany, 2012
    • Macherey-Nagel,Genomic DNAfromFood.UserManualNucleoSpin - Food, Macherey-Nagel,Düren, Germany, 2012.
  • 30
    • 84875755376 scopus 로고    scopus 로고
    • Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers
    • A. Pasqualone,V. Di Rienzo,R.Nasti,A. Blanco,T. Gomes, and C. Montemurro, "Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers," Journal of Agricultural and Food Chemistry, vol. 61, no. 12, pp. 3068-3073, 2013.
    • (2013) Journal of Agricultural and Food Chemistry , vol.61 , Issue.12 , pp. 3068-3073
    • Pasqualone, A.1    Di Rienzo, V.2    Nasti, R.3    Blanco, A.4    Gomes, T.5    Montemurro, C.6
  • 31
    • 84884620429 scopus 로고    scopus 로고
    • Detection of plant oil DNA using high resolution melting (HRM) post PCR analysis: A tool for disclosure of olive oil adulteration
    • M. Vietina, C. Agrimonti, and N. Marmiroli, "Detection of plant oil DNA using high resolution melting (HRM) post PCR analysis: a tool for disclosure of olive oil adulteration," Food Chemistry, vol. 141, no. 4, pp. 3820-3826, 2013.
    • (2013) Food Chemistry , vol.141 , Issue.4 , pp. 3820-3826
    • Vietina, M.1    Agrimonti, C.2    Marmiroli, N.3
  • 32
    • 84878742133 scopus 로고    scopus 로고
    • Barcode DNA high-resolution melting (Bar-HRM) analysis as a novel close-tubed and accurate tool for olive oil forensic use
    • I. Ganopoulos, C. Bazakos, P. Madesis, P. Kalaitzis, and A. Tsaftaris, "Barcode DNA high-resolution melting (Bar-HRM) analysis as a novel close-tubed and accurate tool for olive oil forensic use," Journal of the Science of Food and Agriculture, vol. 93, no. 9, pp. 2281-2286, 2013.
    • (2013) Journal of the Science of Food and Agriculture , vol.93 , Issue.9 , pp. 2281-2286
    • Ganopoulos, I.1    Bazakos, C.2    Madesis, P.3    Kalaitzis, P.4    Tsaftaris, A.5
  • 33
    • 34250658870 scopus 로고    scopus 로고
    • High-resolutionDNA melting analysis for simple and efficientmolecular diagnostics
    • G.H.Reed, J.O. Kent, andC. T.Wittwer, "High-resolutionDNA melting analysis for simple and efficientmolecular diagnostics," Pharmacogenomics, vol. 8, no. 6, pp. 597-608, 2007.
    • (2007) Pharmacogenomics , vol.8 , Issue.6 , pp. 597-608
    • Reed, G.H.1    Kent, J.O.2    Wittwer, C.T.3
  • 34
    • 84908665181 scopus 로고    scopus 로고
    • Microsatellite high-resolution melting (SSR-HRM) analysis for genotyping and molecular characterization of an Olea europaea germplasm collection
    • A. Xanthopoulou, I. Ganopoulos, G. Koubouris et al., "Microsatellite high-resolution melting (SSR-HRM) analysis for genotyping and molecular characterization of an Olea europaea germplasm collection," Plant Genetic Resources, vol. 12, no. 3, pp. 273-277, 2014.
    • (2014) Plant Genetic Resources , vol.12 , Issue.3 , pp. 273-277
    • Xanthopoulou, A.1    Ganopoulos, I.2    Koubouris, G.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.