Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update

Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the...

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Bibliographic Details
Main Authors:	Maria Teresa Frangipane, Massimo Cecchini, Danilo Monarca, Riccardo Massantini
Format:	Article
Language:	English
Published:	MDPI AG 2023-07-01
Series:	Foods
Subjects:	extra-virgin olive oil filtration environmental sustainability quality
Online Access:	https://www.mdpi.com/2304-8158/12/15/2918

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