Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many facto...

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Bibliographic Details
Main Authors: Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
ultrasound technology
de-stoning machine
extra virgin olive oil
qualitative profile
chemical composition
Online Access:https://www.mdpi.com/2304-8158/10/11/2884

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https://www.mdpi.com/2304-8158/10/11/2884

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