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Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many facto...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2021-11-01
Schriftenreihe:Foods
Schlagworte:
ultrasound technology
de-stoning machine
extra virgin olive oil
qualitative profile
chemical composition
Online-Zugang:https://www.mdpi.com/2304-8158/10/11/2884
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