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- Di Maio, Ilona, et al. Show all 10 Authors
- Journal of agricultural and food chemistry 2013 v.61 no.20 pp. 4953-4960
- technology; volatile compounds; crushing; electron microscopy; olives; esters; virgin olive oil; droplets; aldehydes; pastes
- ... 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 ...