Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled w...

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Detalles Bibliográficos
Autores principales: Veneziani, Gianluca, Nucciarelli, Davide, Taticchi, Agnese, Esposto, Sonia, Selvaggini, Roberto, Tomasone, Roberto, Pagano, Mauro, Servili, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304241/
https://www.ncbi.nlm.nih.gov/pubmed/34359448
http://dx.doi.org/10.3390/foods10071578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304241/
https://www.ncbi.nlm.nih.gov/pubmed/34359448
http://dx.doi.org/10.3390/foods10071578

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