Olive oil processing: Current knowledge, literature gaps, and future perspectives
EP Kalogianni, D Georgiou… - Journal of the American …, 2019 - Wiley Online Library
Olive oil quality is determined through a series of steps starting from the olive oil tree and
ending to the consumer. Among these steps, olive oil processing plays a decisive role in …
ending to the consumer. Among these steps, olive oil processing plays a decisive role in …
Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants
This review traces the current knowledge on the effects of various factors and phenomena
that occur at interface, and the role of dispersed phase on the physicochemical, sensorial …
that occur at interface, and the role of dispersed phase on the physicochemical, sensorial …
In situ monitoring of nanostructure formation during the digestion of mayonnaise
Triglycerides in food products such as mayonnaise are a vital source of energy and
essential for a complete and healthy diet. Their molecular structures consist of a glycerol …
essential for a complete and healthy diet. Their molecular structures consist of a glycerol …
Shelf life and quality of olive oil filtered without vertical centrifugation
M Fortini, M Migliorini, C Cherubini… - European Journal of …, 2016 - Wiley Online Library
This study evaluates the effect of filter press filtration on the shelf life of extra virgin olive oil
(EVOO). Olives were harvested and processed on the same day by a continuous industrial …
(EVOO). Olives were harvested and processed on the same day by a continuous industrial …
[HTML][HTML] Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu
Sažetak Research background. Virgin olive oil, known as a good source of health-promoting
hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols …
hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols …
Fresh extra virgin olive oil, with or without veil
JA Cayuela-Sánchez, B Caballero-Guerrero - Trends in Food Science & …, 2019 - Elsevier
Background Fresh virgin olive oils (VOO) constitute a complex colloid emulsion-sol. Their
features are different to the product in which they convert after filtering or resting a time in the …
features are different to the product in which they convert after filtering or resting a time in the …
Physical, chemical, and biological characterization of veiled extra virgin olive oil turbidity for degradation risk assessment
Six different 300 kg batches of olive fruits are processed and the resulting six 20 kg batches
of oil are collected at the end of the “decanter.” These batches of oil are subjected to four …
of oil are collected at the end of the “decanter.” These batches of oil are subjected to four …
[HTML][HTML] Enzymatic browning in fresh extra virgin olive oil (EVOO): Detection of polyphenol oxidase, assessing moisture impact, and revealing the anti-browning …
This study investigates the presence of active olive polyphenol oxidase (OePPO) in freshly
extracted extra virgin olive oil (EVOO) and its role in triggering enzymatic browning during …
extracted extra virgin olive oil (EVOO) and its role in triggering enzymatic browning during …
Microemulsion versus emulsion as effective carrier of hydroxytyrosol
Abstract Two edible Water-in-Oil (W/O) dispersions, an emulsion that remains kinetically
stable and a microemulsion which is spontaneously formed, transparent and …
stable and a microemulsion which is spontaneously formed, transparent and …
Differential microbial composition of monovarietal and blended extra virgin olive oils determines oil quality during storage
BA Zullo, G Ciafardini - Microorganisms, 2020 - mdpi.com
Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various
microorganisms, including yeasts. The colonization of microorganisms in the freshly …
microorganisms, including yeasts. The colonization of microorganisms in the freshly …