The mixed unsaturated glycerides of liquid fats. iii. low-temperature crystallisation of olive oil

1941 ◽  
Vol 60 (10) ◽  
pp. 258-262 ◽  
Author(s):  
T. P. Hilditch ◽  
L. Maddison
Keyword(s):  
Low Temperature ◽  
Olive Oil

Low temperature synthesis of PbS and CdS nanoparticles in olive oil

2014 ◽  
Vol 27 ◽  
pp. 191-196 ◽  
Author(s):  
Linda Dyorisse Nyamen ◽  
Neerish Revaprasadu ◽  
Peter Teke Ndifon
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Cds Nanoparticles ◽  
Low Temperature Synthesis ◽  
Temperature Synthesis

Low-temperature clean-up method for the determination of organophosphorus insecticides in olive oil

2001 ◽  
Vol 912 (1) ◽  
pp. 135-142 ◽  
Author(s):  
Ch. Lentza-Rizos ◽  
E.J. Avramides ◽  
Frédérique Cherasco
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Organophosphorus Insecticides

Direct olive oil analysis by low-temperature plasma (LTP) ambient ionization mass spectrometry

2009 ◽  
Vol 23 (19) ◽  
pp. 3057-3062 ◽  
Author(s):  
Juan F. García-Reyes ◽  
Fabio Mazzoti ◽  
Jason D. Harper ◽  
Nicholas A. Charipar ◽  
Sheran Oradu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Low Temperature ◽  
Olive Oil ◽  
Ambient Ionization ◽  
Ionization Mass ◽  
Oil Analysis ◽  
Low Temperature Plasma ◽  
Temperature Plasma ◽  
Ambient Ionization Mass Spectrometry ◽  
Olive Oil Analysis

scholarly journals Pyropheophytin a in Soft Deodorized Olive Oils

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 978
Author(s):  
Raquel B. Gómez-Coca ◽  
Mahmoud Alassi ◽  
Wenceslao Moreda ◽  
María del Carmen Pérez-Camino
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Pheophytin A ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil ◽  
Olive Oils ◽  
Refining Processes ◽  
Chlorophyll Derivatives

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (Ra) is lower than the rate at which pheophytins a+a’ disappear (Ra+a’). As a consequence, the Ra+a’ and Ra ratios are considered to be directly linked to pheophytins a+a’ decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N2 enhance the increment in the Ra+a’ and Ra ratios. In relation to the oil nature, the higher the initial pheophytin a+a’ content, the higher the increase in the Ra+a’ and Ra relations.

scholarly journals Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1578
Author(s):  
Gianluca Veneziani ◽  
Davide Nucciarelli ◽  
Agnese Taticchi ◽  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Quality Characteristics ◽  
Volatile Fraction ◽  
Rapid Control ◽  
Genetic Origins ◽  
Extraction Processes ◽  
Mechanical Extraction

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

scholarly journals Erratum: Direct olive oil analysis by low-temperature plasma (LTP) ambient ionization mass spectrometry

2009 ◽  
Vol 23 (21) ◽  
pp. 3492-3492 ◽  
Author(s):  
Juan F. García-Reyes ◽  
Fabio Mazzoti ◽  
Jason D. Harper ◽  
Nicholas A. Charipar ◽  
Sheran Oradu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Low Temperature ◽  
Olive Oil ◽  
Ambient Ionization ◽  
Ionization Mass ◽  
Oil Analysis ◽  
Low Temperature Plasma ◽  
Temperature Plasma ◽  
Ambient Ionization Mass Spectrometry ◽  
Olive Oil Analysis

Changes in Virgin Olive Oil Quality during Low-Temperature Fruit Storage

2008 ◽  
Vol 56 (7) ◽  
pp. 2415-2422 ◽  
Author(s):  
Curtis M. Kalua ◽  
Danny R. Bedgood ◽  
Andrea G. Bishop ◽  
Paul D. Prenzler
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Fruit Storage ◽  
Olive Oil Quality
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