کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099164 | 1082670 | 2010 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics](/preview/png/2099164.png)
چکیده انگلیسی
The aim of this review is to describe different filtration systems of extra virgin olive oil (EVOO): a) to remove suspended solids, b) to eliminate humidity and making the oil brilliant, c) cross-flow filtration and d) new filtration systems based on filter bag and the flow of an inert gas. During filtering operations quantitative and qualitative changes take place, especially on minor components, which are of great value in establishing of the quality of EVOO. The present review focuses on the effect of these different filtration systems in the minor fraction of EVOO with particular emphasis on waxes, carbonyl compounds, pigments, lipophilic and hydrophilic phenols, phospholipids and proteins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 21, Issue 4, April 2010, Pages 201–211
Journal: Trends in Food Science & Technology - Volume 21, Issue 4, April 2010, Pages 201–211
نویسندگان
J. Lozano-Sánchez, L. Cerretani, A. Bendini, A. Segura-Carretero, A. Fernández-Gutiérrez,