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- W3044484090 abstract "Technological parameters of the olive fruit extraction process, thermal conditions among them, affect virgin olive oil (VOO) quality. European Union (EU) legislation (EC Reg. 29/2012) covers cold technology application to VOO production. Two options are possible, “first cold pressing” and “cold extraction,” both taking place < 27°C. Products that bear these indications gain higher prices in the market. Literature results for yield, quality parameters, sensory/appearance attributes, and chemical composition of a VOO under cold technology conditions in comparison to conventional ones seem to be contradictory. Temperatures below 27°C are considered beneficial for a stronger intensity in positive attributes and the formation of pleasant aroma, which consequently increases consumer acceptability. Processing yield and extraction of hydrophobic compounds (tocopherol, sterol, squalene) are negatively influenced, whereas changes in the concentration of polar phenolic compounds depend on cultivar. Low temperatures minimally improve quality criteria and fatty acid composition." @default.
- W3044484090 created "2020-07-29" @default.
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- W3044484090 date "2020-01-01" @default.
- W3044484090 modified "2023-10-16" @default.
- W3044484090 title "Cold pressed virgin olive oils" @default.
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- W3044484090 doi "https://doi.org/10.1016/b978-0-12-818188-1.00050-5" @default.
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