The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality

This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Ciência e Tecnologia de Alimentos
Prif Awduron: Hafize Ayla SARI, Raci EKINCI
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Pynciau:
Agrociencias
Olive oil
ultrasound
olive leaves
sensory analysis
olive oil quality
Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=395953031023
Tagiau: Ychwanegu Tag
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