𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Virgin olive oil - Chemical implications on quality and health

✍ Scribed by Diego L. García-González; Ramón Aparicio-Ruiz; Ramón Aparicio

Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
230 KB
Volume
110
Category
Article
ISSN
1438-7697

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Optimisation of extra virgin olive oil q
Optimisation of extra virgin olive oil quality
✍ Monteleone, Erminio; Caporale, Gabriella; Carlucci, Angela; Pagliarini, Ella 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 268 KB 👁 2 views

This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to di †erent regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total

Contribution of phenolic compounds to vi
Contribution of phenolic compounds to virgin olive oil quality
✍ Maurizio Servili; GianFrancesco Montedoro 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 185 KB 👁 2 views

## Contribution of phenolic compounds to virgin olive oil quality Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotens are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolic alcohols,

Effect of olive paste kneading process t
Effect of olive paste kneading process time on the overall quality of virgin olive oil
✍ Alfonso Ranalli; Luciano Pollastri; Stefania Contento; Emilia Iannucci; Lucia Lu 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 210 KB 👁 2 views

## Effect of olive paste kneading process time on the overall quality of virgin olive oil The influence of the olive paste malaxation time on the composition and the industrial output of oil was investigated. To this purpose, three Italian olive varieties (Leccino, Dritta, Caroleo) were processed w