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Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

✍ Scribed by J. Lozano-Sánchez; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernández-Gutiérrez

Book ID
116916809
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
583 KB
Volume
21
Category
Article
ISSN
0924-2244

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## Abstract Several studies have suggested that the phenolic fraction plays an important role during storage and therefore in the shelf life of virgin olive oil. This investigation examines the effect of freezing olives (–18 °C) before processing into oil on the transfer of the phenolic compounds i