The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology

The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology

Response surface methodology was employed to evaluate the effects of two technological co-adjuvants in virgin olive oil extraction from the Hojiblanca olive variety with a low ripening index: the addition of talc during the malaxation of the olive paste step, water addition during the same step and...

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Bibliographic Details
Main Authors: Diego G. Fernández Valdivia, Francisco Espínola Lozano, Manuel Moya Vilar
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2008-03-01
Series:Grasas y Aceites
Subjects:
coadjuvants
response surfaces
talc
virgin olive oil
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/488

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