Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system (Articolo in rivista) (literal)

Anno

• 2004-01-01T00:00:00+01:00 (literal)

Alternative label

• Gallina Toschi T., Biguzzi B., Cerretani L., Bendini A., Rotondi A. (2004)
  Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system
  in Progress in nutrition
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Gallina Toschi T., Biguzzi B., Cerretani L., Bendini A., Rotondi A. (literal)

Pagina inizio

• 132 (literal)

Pagina fine

• 138 (literal)

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• 6 (literal)

Rivista

• Progress in nutrition (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 2 (literal)

Note

• Scopu (literal)

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• Istituto di Biometerologia, CNR, Bologna, Italy b Dipto. di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47023 Cesena, Italy (literal)

Titolo

• Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system (literal)

Abstract

• The main purpose of the present work was to evaluate the effects of some technological parameters on the oxidative stability of an extra-virgin olive oil (cv. Peranzana), obtained by two different extraction plants (pressure and continuous, by three phases decanter). The measure of the oil resistance to oxidation was carried out by OSI (Oxidative Stability Instrument). The estimation of phenols and polyphenols was realized by spectrophotometric and HPLC-DAD/MSD analyses. Ultraviolet indices (K232 K270 and ?K), free acidity degree, peroxide value (POV) and discrimination sensory analysis (triangular test) were carried out to give a complete qualitative picture of the oil. All the data were statistically elaborated to emphasize eventual significant differences, related to the variation of the two technological parameters considered. (literal)

Prodotto di

• Micrometeorologia, ecofisiologia e produttività dei sistemi naturali e antropizzati. (AG.P04.032.006) (Modulo)
• Institute for biometeorology (IBIMET) (Istituto)

Autore CNR

• ANNALISA ROTONDI (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system" (Insieme di parole chiave)

Incoming links:

Prodotto

• Institute for biometeorology (IBIMET) (Istituto)
• Micrometeorologia, ecofisiologia e produttività dei sistemi naturali e antropizzati. (AG.P04.032.006) (Modulo)

Autore CNR di

• ANNALISA ROTONDI (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Progress in nutrition (Rivista)

Insieme di parole chiave di

• Keywords of "Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system" (Insieme di parole chiave)