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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Bibliographic Details
Published in:Foods
Main Authors: Veneziani, Gianluca, Nucciarelli, Davide, Taticchi, Agnese, Esposto, Sonia, Selvaggini, Roberto, Tomasone, Roberto, Pagano, Mauro, Servili, Maurizio
Format: Artigo
Language:Inglês
Published: MDPI 2021
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Article
Online Access: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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