ロード中...

Extra Virgin Olive Oil Quality, Safety, and Authenticity

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as...

詳細記述

保存先:

書誌詳細
団体著者:	Varzakas, Theodoros
フォーマット:	Livro
言語:	Inglês
出版事項:	MDPI - Multidisciplinary Digital Publishing Institute 2021
主題:	thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues yeast microbiota extra virgin olive oil Nakazawaea molendini-olei Nakazawaea wickerhamii Yamadazyma terventina yeast enzymatic activities volatile compounds sensory analysis phenols sensory quality varietal typicity EVOO Kalamata PDO Koroneiki cultivar Greece Messinia region EU regulations quality and chemical parameters sterols cv. Koroneiki cv. Mastoides south Peloponnese fatty acids botanical origin authenticity Raman FT-IR virgin olive oil quality panel test VIS-NIR ANN made in Italy minor components pigments antioxidants non-destructive techniques ready-to-use spectral signature artificial intelligence AI olive fruits storage temperature FAEE waxes phenolic compounds n/a
オンライン･アクセス:	https://directory.doabooks.org/handle/20.500.12854/76868
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

Extra Virgin Olive Oil Quality, Safety, and Authenticity

類似資料