This review describes the olive oil production process to obtain extra virgin olive oil (EVOO)
enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is …

This monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

The production of olive oil involves the sustainable management of the waste produced
along the entire production chain. This review examines the developments regarding …

Publisher Summary Phenolic compounds are important for the sensory and nutritional
qualities of Virgin Olive Oil (VOO). During the extraction process, phenolic substances …

Olive oil quality is determined through a series of steps starting from the olive oil tree and
ending to the consumer. Among these steps, olive oil processing plays a decisive role in …

The content of phenols and triterpenes in extra virgin olive oil (EVOO) is strongly influenced
by the extraction process. However, the partition of individual compounds among the …

Generally the virgin olive oil (VOO) requires a cleaning operation that is performed using a
vertical disc stack centrifuge representing the most important source of product oxidation …

This work aims at presenting the state-of-the-art about the influence of the activity of olive
endogenous enzymes, as well as of the application of adjuvants in olive oil technology …

In general olive oil is defined on the basis of its sensory characteristics. European Union
(EU) regulations establish the organoleptic quality of virgin olive oil by means of a panel test …

Fresh virgin olive oils (VOOs) just obtained has a cloudy appearance, due to the presence of
emulsified water and solid dispersed particles. The stability of these emulsions mainly …