4.3 Article

A rapid estimation of pigment content in virgin olive oils by a solvent-free method

Related references

Note: Only part of the references are listed.
Article Acoustics

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

Abraham Gila et al.

Summary: High power ultrasound treatment did not significantly affect the chemical composition and thermal properties of virgin olive oil, but may result in a slight decrease in some volatile compounds.

ULTRASONICS SONOCHEMISTRY (2021)

Article Food Science & Technology

Precise Color Communication by Determination of the Color of Vegetable Oils and Fats in the CIELAB 1976 (L*a*b*) Color Space

Ludger Bruhl et al.

Summary: The precise determination of oil and fat color is important for production, with a new method based on the CIE 1976 color space showing improved reliability and reproducibility. The use of color standard solutions facilitates the calibration of measuring devices, ensuring accuracy in color determination.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

How clarification systems can affect virgin olive oil composition and quality at industrial scale

Abraham Gila et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Article Engineering, Chemical

The high power ultrasound frequency: Effect on the virgin olive oil yield and quality

Mohamed Aymen Bejaoui et al.

JOURNAL OF FOOD ENGINEERING (2017)

Article Food Science & Technology

Correlation of fatty acid composition of virgin olive oil with thermal and physical properties

Abraham Gila et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

Article Agriculture, Multidisciplinary

Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars

Ghayth Rigane et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Engineering, Chemical

Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device

Jose F. Salmeron et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Chemistry, Applied

Pigments profile in monovarietal virgin olive oils from various Italian olive varieties

Daniele Giuffrida et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

How consumers choose olive oil: The importance of origin cues

S. Dekhili et al.

FOOD QUALITY AND PREFERENCE (2011)

Article Agriculture, Multidisciplinary

Effect of the technological and agronomical factors on pigment transfer during olive oil extraction

Maria N. Criado et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties

Daniele Giuffrida et al.

FOOD CHEMISTRY (2007)