Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2016.09.014
Abstract: The opalescent appearance of the newly produced olive oil is due to the presence of solid particles and microdrops of vegetation water in which the microorganisms from the olives' carposphere are trapped. Present research has… read more here.
Keywords: produced olive; extra virgin; newly produced; virgin olive ... See more keywords
The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.01.020
Abstract: Two fractions from pea (Pisum sativum L.), protein isolate (PPI) and dietary fiber (PF), were newly produced by extraction-fractionation method and characterized in terms of particle size distribution and structural morphology using SEM. The newly… read more here.
Keywords: ppi; pasta like; pea; newly produced ... See more keywords