Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Aboud, Farid"'
Autor:
Ouchemoukh, Salim, Amessis-Ouchemoukh, Nadia, Gómez-Romero, María, Aboud, Farid, Giuseppe, Alonzo, Fernández-Gutiérrez, Alberto, Segura-Carretero, Antonio
Publikováno v:
In LWT - Food Science and Technology November 2017 85 Part B:460-469
The presence of oxygen during malaxation has key role in improving Extra Virgin Olive Oil (EVOO) quality in terms of volatile and phenolic compounds. The objective of this study was to evaluate the influence of the head space malaxer oxygen concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::684ba039782c6dc9c101e41aab113552
http://hdl.handle.net/10447/198166
http://hdl.handle.net/10447/198166
Publikováno v:
Chemical Engineering Transactions, Vol 44 (2015)
In recent years, oxygen content regulation during malaxation has been noted as a process parameter. As concluded by many studies, the presence of oxygen during malaxation has a key role in for improving the quality of Extra Virgin Olive Oil (EVOO) in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::81c91e29a7afe80bf5cd4d04c0c5e8fc
https://www.cetjournal.it/index.php/cet/article/view/3241
https://www.cetjournal.it/index.php/cet/article/view/3241
Akademický článek
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Autor:
CONTE, Pellegrino, DE PASQUALE, Claudio, ABOUD, Farid, BUTERA, Gabriella, ALONZO, Giuseppe, Bubici,S
Previous studies 1,2 have shown that kinematic viscosity values of food oils depend on the presence of added solvents and on the nature of the oil under investigation (e.g., geographical origin and treatments prior to oil production). However, to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::d551f5e7e80c16c15da486d53686d9d6
http://hdl.handle.net/10447/61534
http://hdl.handle.net/10447/61534
Autor:
Sabatino, Leo, De Pasquale, Claudio, Aboud, Farid, D'Anna, Eleonora, Iapichino, Giovanni, D'Anna, Fabio
Publikováno v:
Carpathian Journal of Food Science & Technology; 2017, Vol. 9 Issue 3, p95-106, 12p
Akademický článek
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