The susceptibility of food oil to quality loss is largely determined by the presence of oxygen.
This article reviews the current understanding concerning the effect of oxygen types …

Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a
variety of other minor constituents that influence their physical and chemical properties …

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 …

Several analytical parameters were evaluated to investigate changes in the composition of a
cold-pressed hemp seed oil over a period of 3 months of storage. The environmental …

In this study, an industrial combined plant (ICP) constructed from a low-frequency ultrasound
device, microwave apparatus and heat exchanger is employed to investigate the real …

This study evaluated the impact of low O 2 headspace in clear and dark containers at
different storage temperatures (10° C and 28° C) on the quality and shelf life of extra virgin …

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 study of negative effects potentially exerted by the exposure to oxygen and/or light and,
thus, also by the type of container on the quality of extra virgin olive oil (EVOO) during its …

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 …