Add to ORKGThe antioxidant fraction was evaluated following several experimental methods for olive fruit processing. Two extra virgin olive oils (EVOO) extracted by a low scale mill (with and without the de-stoning phase) were compared to samples obtained with a continuous three phase industrial plant. The EVOO produced by the industrial plant with a three phase decanter showed lower oxidative stability than the oils obtained by the low scale mill; in this last case, this work reports the effects of the technological procedure relative to stone removal
The olive oil extraction process is a combination between a mechanical eparation of lipid fraction f...
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in rela...
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts ob...
De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has...
Stone recovery in the olive oil extraction process can be an opportunity to increase both incomes an...
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high ...
The effect of olive stone removal before processing on the degradation level, secoiridoid and tocoph...
This experimental work is a focus on new virgin olive oil kinds (characterized by enhanced quality l...
Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratin...
Processing destoned olives by means of extracting adjuvants micronised food talc and depolymerising ...
Vertical centrifugation is used in virgin olive oil production to remove residual suspended solids a...
Olive oil extraction is mainly carried out using continuous extraction by decanter centrifuge with e...
Virgin olive oil (VOO) is still produced using, essentially, the same principle implemented by Roman...
An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained ...
Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratin...
The olive oil extraction process is a combination between a mechanical eparation of lipid fraction f...
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in rela...
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts ob...
De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has...
Stone recovery in the olive oil extraction process can be an opportunity to increase both incomes an...
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high ...
The effect of olive stone removal before processing on the degradation level, secoiridoid and tocoph...
This experimental work is a focus on new virgin olive oil kinds (characterized by enhanced quality l...
Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratin...
Processing destoned olives by means of extracting adjuvants micronised food talc and depolymerising ...
Vertical centrifugation is used in virgin olive oil production to remove residual suspended solids a...
Olive oil extraction is mainly carried out using continuous extraction by decanter centrifuge with e...
Virgin olive oil (VOO) is still produced using, essentially, the same principle implemented by Roman...
An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained ...
Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratin...
The olive oil extraction process is a combination between a mechanical eparation of lipid fraction f...
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in rela...
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts ob...