Effect of crushing temperature on virgin olive oil quality and composition

Effect of crushing temperature on virgin olive oil quality and composition

The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produce...

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Bibliographic Details
Main Authors:	Ö. Kula, A. Yıldırım, A. Yorulmaz, M. Duran, İ. Mutlu, M. Kıvrak
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2018-03-01
Series:	Grasas y Aceites
Subjects:	crushing fatty acid malaxation quality sterol volatile
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1706

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