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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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Veneziani, Gianluca, Nucciarelli, Davide, Taticchi, Agnese, Esposto, Sonia, Selvaggini, Roberto, Tomasone, Roberto, Pagano, Mauro, Servili, Maurizio
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2021
Konular:
Article
Online Erişim: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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