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Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars
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 rapid control of malaxer temperature was handled w...
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| Pubblicato in: | Foods |
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| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304241/ https://ncbi.nlm.nih.gov/pubmed/34359448 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071578 |
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