Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Autor: Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, Maurizio Servili

Publikováno v: Foods, Vol 10, Iss 7, p 1578 (2021)

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The

Externí odkaz: https://doaj.org/article/1f442685f058440f92b58dbb93fa2e17

Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing

Autor: Caterina Lazzaroli, Beatrice Sordini, Luigi Daidone, Gianluca Veneziani, Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Maurizio Servili, Agnese Taticchi

Publikováno v: Food Bioscience. 53:102551

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9df14a3a94d8e0c0f61d792e298b762b
https://doi.org/10.1016/j.fbio.2023.102551

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First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses

Autor: Rayda Ben Ayed, Karim Ennouri, Hajer Ben Hlima, Fabienne Moreau, Slim Smaoui, Sezai Ercisli, Ahmed Rebai, Mohsen Hanana

Publikováno v: Lipids in Health and Disease
Lipids in Health and Disease, BioMed Central, 2018, 17, ⟨10.1186/s12944-018-0715-7⟩
Lipids in Health and Disease, Vol 17, Iss 1, Pp 1-8 (2018)
Lipids in Health and Disease (17), . (2018)

International audience; Background: Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monouns

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99251bbbdc7f5ed63ed41abdc987e33f
https://doi.org/10.1186/s12944-018-0715-7

Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

Autor: Lorenzo Cerretani, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Alessandra Bendini, Jesús Lozano-Sánchez

Publikováno v: Trends in Food Science & Technology. 21:201-211

The aim of this review is to describe different filtration systems of extra virgin olive oil (EVOO): a) to remove suspended solids, b) to eliminate humidity and making the oil brilliant, c) cross-flow filtration and d) new filtration systems based on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3248ca9a19323bf1e545bed4be97a9be
https://doi.org/10.1016/j.tifs.2009.12.004