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You searched for: Author "Di Maio, Ilona" Remove constraint Author: "Di Maio, Ilona" Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Publication Year 2013 Remove constraint Publication Year: 2013
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1. Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality

Author:
Di Maio, Ilona,   et al.   ; Esposto, Sonia; Veneziani, Gianluca; Taticchi, Agnese; Selvaggini, Roberto; Urbani, Stefania; Sordini, Beatrice; Minnocci, Antonio; Sebastiani, Luca; Servili, Maurizio;     Show all 10 Authors
Source:
Journal of agricultural and food chemistry 2013 v.61 no.20 pp. 4953-4960
ISSN:
1520-5118
Subject:
technology; volatile compounds; crushing; electron microscopy; olives; esters; virgin olive oil; droplets; aldehydes; pastes
Abstract:
... The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of oliv ...
DOI:
10.1021/jf400037v
PubMed:
23590117