Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil

In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and e...

Descripción completa

Detalles Bibliográficos
Autores principales: Beltrán Maza, Gabriel, Gila Beltrán, Abraham M., Herrera, María Paz Aguilera, Jiménez Márquez, Antonio, Sánchez-Ortiz, Araceli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252381/
https://www.ncbi.nlm.nih.gov/pubmed/37297415
http://dx.doi.org/10.3390/foods12112170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252381/
https://www.ncbi.nlm.nih.gov/pubmed/37297415
http://dx.doi.org/10.3390/foods12112170

Ejemplares similares