Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties

INTRODUCTION: Pulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not been studied yet. MATERIALS AND METHODS: EVOO oils...

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Detalles Bibliográficos
Autores principales: Martínez-Beamonte, Roberto, Ripalda, Marina, Herrero-Continente, Tania, Barranquero, Cristina, Dávalos, Alberto, López de las Hazas, María Carmen, Álvarez-Lanzarote, Ignacio, Sánchez-Gimeno, Ana Cristina, Raso, Javier, Arnal, Carmen, Surra, Joaquín C., Osada, Jesús, Navarro, María A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9722962/
https://www.ncbi.nlm.nih.gov/pubmed/36483924
http://dx.doi.org/10.3389/fnut.2022.1065543

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9722962/
https://www.ncbi.nlm.nih.gov/pubmed/36483924
http://dx.doi.org/10.3389/fnut.2022.1065543

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