Deacidification of High-acid Olive Oil by Adsorption with Bamboo Charcoal
Unsold olive oils stored for long periods are degraded by hydrolysis, resulting in a high level of acidity, leading to loss of economic value of these as a food product. This study was performed to improve the quality of high-acid olive oil (HAOO) and assess the feasibility of deacidification of HAO...
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| Format: | Article |
| Language: | English |
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AIDIC Servizi S.r.l.
2021-07-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11787 |