This paper explores various technological factors that affect the qualitative and quantitative composition of the volatile and phenolic fractions of virgin olive oil. These factors are mainly related to oil extraction conditons during the crushing, malaxation and eVOO separation. Technological strategies for the reuse of virgin olive oil byproducts are also discussed.
Influence of technological factors on virgin olive oil
SERVILI, Maurizio
2012
Abstract
This paper explores various technological factors that affect the qualitative and quantitative composition of the volatile and phenolic fractions of virgin olive oil. These factors are mainly related to oil extraction conditons during the crushing, malaxation and eVOO separation. Technological strategies for the reuse of virgin olive oil byproducts are also discussed.File in questo prodotto:
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