Solid carbon dioxide to promote the extraction of extra-virgin olive oil
The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes. The direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative ext...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2016-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1587 |