Influence of the type of olive-crusher used on the quality of extra virgin olive oils
Influence of the type of olive-crusher used on the quality of extra virgin olive oils
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DOI：
10.1002/ejlt.200390041
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发表时间：
2003-05-01
影响因子：
2.7
通讯作者：
Pasqualone, A
中科院分区：
文献类型：
--
作者：
Caponio, F;Gomes, T;Pasqualone, A
进行了一项实验研究，以评估使用锤式破碎机或圆盘破碎机制备橄榄膏时获得的初榨橄榄油的质量;还评估了快速橄榄破碎引起的温度升高的影响。从锤碎橄榄获得的油中的氧化降解显着高于从盘碎橄榄获得的氧化三酰甘油的水平和烤箱测试的结果所示。显著的负相关（p
An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained when either a hammer-crusher or a disk-crusher were used for the olive paste preparation; the effect of the temperature rise caused by rapid olive crushing was also assessed. Oxidative degradation in the oils obtained from hammer-crushed olives was significantly higher than in those obtained from disk-crushed olives as shown by the levels of oxidised triacylglycerols and the results of the oven test. A significant inverse correlation (p