First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils

LWT

Volumn 64, Issue 1, 2015, Pages 439-445

  Caponio, Francesco ^a   Squeo, Giacomo ^a   Monteleone, Julieta I ^b   Paradiso, Vito M ^a   Pasqualone, Antonella ^a   Summo, Carmine ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Extra virgin olive oil; Oil quality; Second centrifugation; Talc; Volatile compounds

Indexed keywords

OLIVE OIL; TALC; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL COMPOSITIONS; EXPERIMENTAL INVESTIGATIONS; EXTRA VIRGIN OLIVE OIL; HYDROLYTIC DEGRADATION; OIL QUALITY; OLIVE POMACE OIL; VOLATILE COMPOUNDS; WORKING LINE;

CENTRIFUGATION;

EID: 85027926856     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.007     Document Type: Article

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