Keywords: Extra virgin olive oil; High power ultrasound; Malaxation; Headspace conditions; Extraction efficiency; Quality;
مقالات ISI (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: Olive paste; Malaxation; Droplet coalescence; Separation; Processing variables;
Keywords: Ripening; Malaxation; Temperature; Duration; Istarska bjelica;
Keywords: HydroxyTyrosol; Irrigation; Malaxation; Maturity; Oleocanthal; Pinoresinol;
Keywords: Rheology; Viscoelastic moduli; Avocado puree; Ultrasound; Malaxation; Oil extraction process;
Keywords: Coalescence; Yield; Kinetics; Malaxation; Olive oil; Modelling;
Keywords: Kinetics; Malaxation; Modelling; Olive oil; Phenolic compounds; Yield;
Keywords: Olive oil extraction process; Calcium carbonate; Malaxation; Apparent viscosity; Process optimisation; Electrical power; Extraction yield;
Keywords: High power ultrasound; Malaxation; Olive paste heating; Virgin Olive oil; Industrial yieldVOO, virgin olive oil; HPU, high power ultrasounds; NMR, nuclear magnetic resonance; RSM, response surface methodology; Q, paste flow rate in the pipeline; W, high p
Keywords: Extra virgin olive oil; Flavouring method; Infusion method; Malaxation; Spices;
Keywords: Microwave; Virgin olive oil; Malaxation; SEM; Energy consumption; Specific heat; Olive paste
Keywords: Extra-virgin olive oil; Malaxation; Storage; Aroma compounds; ASCA;
Keywords: Apparent viscosity; Torque measurements; Olive oil extraction plant; Malaxer machine; Malaxation
Keywords: Extra virgin olive oil; Malaxation; Phenolics; Sensory analysis; Fast preheating;
Keywords: Extra-virgin olive oil; Malaxation; Volatile compounds; Odour activity value (OAV); Odorant series;
Keywords: EVOO; extra virgin olive oil; LOX; lipoxygenase; PPO; polyphenoloxidase; POD; peroxidase; AC/AC; alternating current/alternating current; CMPS; controlling and monitoring system of the malaxing parameters; PC; Personal Computer; PLC; programmable logic co
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
Keywords: Interactive effects; Ripening; Malaxation; Virgin olive oil; Phenols; Volatiles; Sensory analysis;
3D computational fluid dynamics simulation and experimental validation for prediction of heat transfer in a new malaxer machine
Keywords: CFD-model; Malaxer machine; Malaxation; Temperature field; Mathematical modelling; Heat transfer
Optimization of malaxing conditions using CaCO3 as a coadjuvant: A method to increase yield and quality of extra virgin olive oil cv. Chemlali
Keywords: Olea europaea L.; Calcium carbonate; Malaxation; Process optimisation; Response surface methodology; Calcium carbonate (PubChem CID: 10112); Sodium methylate (PubChem CID: 10942334); α-Cholestanol (PubChem CID: 6432729); Potassium hydroxide (PubChem CID:
Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters
Keywords: Virgin olive oil; Malaxation; Phenolic compounds; Volatile compounds; Sensory attributes; VOO; virgin olive oil; LOX; lipoxygenase; P2; olive mill equipped with a two-phase centrifugal decanter; P3; olive mill equipped with a three-phase centrifugal decan
Improvement of olive oil phenolics content by means of enzyme formulations: Effect of different enzyme activities and levels
Keywords: Nutraceutical products; Olive oil; Malaxation; Enzyme; Phenolics; Antioxidant activity