Browsing Artículos (Ingeniería Química) by Subject "Olive oil"
Now showing items 1-5 of 5
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Article
Adjustment of olive fruit temperature before grinding for olive oil extraction. Experimental study and pilot plant trials
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable ...
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Article
Cp₂TiCl/H₂O as a Sustainable System for the Reduction of Organic Functional Groups: Potential Application of Cp2TiCl/D2O to the Analysis of Bioactive Phenols in Olive Oil
(MDPI, 2023-03)Significant efforts have been made toward developing sustainable reduction reactions of organic and bioorganic compounds. ...
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Article
Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methods
(Elsevier, 2019)Food nutritional labeling is compulsory in the European Union since 13 December 2016. The olive oil fatty acid composition ...
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Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals ...
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Sorting olive oil based on alpha-tocopherol and total tocopherol content using near-infra-red spectroscopy (NIRS) analysis
(Elsevier, 2017)Olive oil is an important vitamin E source, which shows a wide variation range. Therefore the interest on distinguish ...