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Extra-virgin olive oil traceability
2014Traceability consists in documented proof of the identity of a product and the responsibilities involved in the production chain “from the field to the consumer’s table”. Traceability is based on documenting material balances through discrete batch monitoring and management.
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Sensory Functionality of extra-virgin olive oil
2012Current methods used to classify extra-virgin olive oils into sensory quality categories involve evaluations of oils on their own and thus do not take into account the actual conditions that consumers often experience when consuming olive oil (i.e. mixed with other food).
DINNELLA, CATERINA +5 more
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Sensory functionality of extra virgin olive oil
2014the aim of the chapter is to describe in detail the TDS method and to consider further factors to be taken in to account when studying the sensory functionality of extravrigin olive ...
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A critical review on analytical techniques to detect adulteration of extra virgin olive oil
Trends in Food Science and Technology, 2019Maninder Meenu, Baojun Xu
exaly