Effect of crushing temperature on virgin olive oil quality and composition
- Publisher: Consejo Superior de Investigaciones Científicas
Grasas y Aceites
(issn: 0017-3495, eissn: 1988-4214)
Crushing | Fatty acid | Malaxation | Quality | Sterol | Volatile | Nutrition. Foods and food supply | TX341-641
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, ...