1,721,178 research outputs found
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari
No full textTecnologia ad alte pressioni nel settore alimentare: aspetti applicativi, economici e giuridici
No full textIrraggiamento degli alimenti. In vigore la prima direttiva comunitaria che ne autorizza l’applicazione
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A new decanter generation leads to innovation in olive oil processing
No full textLooking at the olive oil production, the final extraction phase from the paste affects the yield and the quality of the oil more than other processing steps. Several strategies are therefore applied today to increase the process outcome already before extraction at the malaxation stage. Technical innovation is particularly realized in adopting olive oil decanters that enable real-time adjustments of working parameters in function of the different composition of the raw materials, improving the yield of the process and avoiding a significant economic loss for the sector. In the paper of Caponio, Summo, Paradiso and Pasqualone published in this issue of the European Journal of Lipid Science and Technology [1626-1633], the performance of the so-called "third generation" decanter is presented showing the impact of its application on the chemical, nutritional, olfactory and sensorial quality in the sector of olive oil processing. The significance of the achieved results is underlined in the following commentary
Crystal polymorph structure determined for extra virgin olive oil. Commentary.
No full textNo literature data were available on
the crystal polymorph structure
associated with the crystallization/
melting of TAG fractions of extra
virgin olive oil until the publication
of the article by Barba, Arrighetti
and Calligaris in this issue of the
European Journal of Lipid Science
and Technology [p. 322–329]. The
authors determined crystal structure
of extra virgin olive oil TAGs
using DSC coupled with XRD technique.
These findings are of great
importance as an increasing number
of formulated foods (e.g. salad
dressings, sauces, chilled and frozen
ready-to-eat products) and new
products are nowadays produced
with this high quality vegetable oil
as lipid phase. The significance of
these results is underlined in this
commentary
Tecnologia ad alte pressioni e trattamenti combinati pressione-temperatura. Nuove opportunità nel controllo della prolliferazione di microrganismi patogeni ed alteranti in alimenti di origine animale
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