Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and...

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Detalles Bibliográficos
Autores principales: Bianchi, Biagio, Tamborrino, Antonia, Giametta, Ferruccio, Squeo, Giacomo, Difonzo, Graziana, Catalano, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353554/
https://www.ncbi.nlm.nih.gov/pubmed/32575681
http://dx.doi.org/10.3390/foods9060813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353554/
https://www.ncbi.nlm.nih.gov/pubmed/32575681
http://dx.doi.org/10.3390/foods9060813

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