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Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
(MDPI, 2023-03-13)
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures ...
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors
(Elsevier, 2023-09-20)
Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric ...
Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils
(MDPI, 2023-01-03)
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly ...