The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOO...

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Detalles Bibliográficos
Autores principales: Gila, Abraham, Sánchez-Ortiz, Araceli, Jiménez, Antonio, Beltrán, Gabriel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786558/
https://www.ncbi.nlm.nih.gov/pubmed/32890985
http://dx.doi.org/10.1016/j.ultsonch.2020.105320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786558/
https://www.ncbi.nlm.nih.gov/pubmed/32890985
http://dx.doi.org/10.1016/j.ultsonch.2020.105320

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