prikaz prve stranice dokumenta Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
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Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
LWT - Food Science and Technology, 84 (2017); 370-377. https://doi.org/10.1016/j.lwt.2017.05.069
Brkić Bubola, Karolina; Lukić, Marina; Mofardin, Irena; Butumović, Anamarija; Koprivnjak, Olivera

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Brkić Bubola, K., Lukić, M., Mofardin, I., Butumović, A. i Koprivnjak, O. (2017). Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition. LWT - Food Science and Technology, 84., 370-377. doi: 10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina, et al. "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition." LWT - Food Science and Technology, vol. 84, 2017, str. 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina, Marina Lukić, Irena Mofardin, Anamarija Butumović i Olivera Koprivnjak. "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition." LWT - Food Science and Technology 84 (2017): 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, K., et al. (2017) 'Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition', LWT - Food Science and Technology, 84, str. 370-377. doi: 10.1016/j.lwt.2017.05.069

Brkić Bubola K, Lukić M, Mofardin I, Butumović A, Koprivnjak O. Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition. LWT - Food Science and Technology [Internet]. 2017. [pristupljeno 23.10.2024.];84:370-377. doi: 10.1016/j.lwt.2017.05.069

K. Brkić Bubola, M. Lukić, I. Mofardin, A. Butumović i O. Koprivnjak, "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition", LWT - Food Science and Technology, vol. 84, str. 370-377, 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:105786. [Citirano: 23.10.2024.]

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Naslov (engleski)Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
AutorKarolina Brkić Bubola
MBZ: 266134
AutorMarina Lukić
AutorIrena Mofardin
AutorAnamarija Butumović
AutorOlivera Koprivnjak
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim of this study was to compare changes of quality and compositional characteristics (fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska bjelica cv. virgin olive oils clarified by filtration at an industrial scale (filter press equipped with cellulose filters) and those clarified by natural sedimentation and decantation, as well as the influence of filtration of virgin olive oils on sterols and triterpene dialcohols composition. There were no significant differences in hydrolytic deterioration and sensory score during whole storage period between filtered and naturally sedimented oil samples. After 6 months, natural sedimentation was more favorable as regards delaying of oxidative deterioration, while filtration provided more stable sensory profile. As regards total phenols the impact of clarifying procedure was dependent on cultivar and fruit ripeness degree and it was more emphasized than the impact of storage. Filtration slightly affected the fatty acids composition, but natural sedimentation and decantation had no effect on it. Nevertheless, filtration did not compromise the confirmation of virgin olive oil authenticity according to the fatty acid composition, as well as according to sterols and triterpene dialcohols.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaLWT - Food Science and Technology
Brojčani podacivol. 84, str. 370-377
p-ISSN0023-6438
DOIhttps://doi.org/10.1016/j.lwt.2017.05.069
URN:NBNurn:nbn:hr:184:105786
Datum objave publikacije2017
URL dokumentahttp://bib.irb.hr/880112
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-02-21 14:02:09