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- Talbot, G. (2015) Specialty oils and fats in
food and nutrition. Cambridge UK: Woodhead
Publishing.
- Tamborrino, A., Pati, S., Romaniello, R., Quin-
to, M., Zagaria, R., & Leone, A. (2014b) Design
and implementation of an automatically contro-
lled malaxer pilot plant equipped with an in-line
oxygen injection system into the olive paste.
Journal of Food Engineering, 141:1–12.
- Tamborrino, A., Romaniello, R., Zagaria, R., &
Leone, A. (2014a) Microwave-assisted treatment
for continuous olive paste conditioning: Impact
on olive oil quality and yield. Biosystems Engi-
neering, 127:92–102.
- Tamborrino, A., Squeo, G., Leone, A., Paradiso,
V. M., Romaniello, R., Summo, C., … Caponio,
F. (2017) Industrial trials on coadjuvants in olive
oil extraction process: Effect on rheological pro-
perties, energy consumption, oil yield and olive
oil characteristics. Journal of Food Engineering,
205:34–46.
- Taticchi, A., Esposto, S., Veneziani, G., Urba-
ni, S., Selvaggini, R., & Servili, M. (2013) The
influence of the malaxation temperature on the
activity of polyphenoloxidase and peroxidase
and on the phenolic composition of virgin olive
oil. Food Chemistry, 136:975–983.
- Taticchi, A., Veneziani, G., Esposto, S., Urbani,
S., Di Maio, I., Selvaggini, R., & Servili, M.
(2014) Introduction of the flash thermal condi-
tioning of the olive paste in the oil mechanical
extraction process: Impact on the virgin oil qua-
lity. Acta Horticulturae, 1057:725–730.
- Terramoccia, S., Bartocci, S., Taticchi, A., Di
Giovanni, S., Pauselli, M., Mourvaki, E., … Ser-
vili, M. (2013) Use of dried stoned olive pomace
in the feeding of lactating buffaloes: Effect on
the quantity and quality of the milk produced.
Asian-Australasian Journal of Animal Sciences,
26:971–980.
- Toschi, T. G., Berardinelli, A., Cevoli, C., Iac-
cheri, E., Di Lecce, G., Bendini, A., & Ragni, L.
(2013) Effectiveness of the mechanical excita-
tion applied to the olive paste: Possible impro-
ving of the oil yield, in Malaxation phase, by
vibration system. Journal of Agricultural Engi-
neering, 44:166–169.
- Tous, J., & Romero, A. (1994) Cultivar and
location effects on olive oil quality in Catalonia,
Spain. Acta Horticulturae, 356:323–326.
- Tovar, M. J., Motilva, M. J., & Romero, M. P.
(2001) Changes in the phenolic composition of
virgin olive oil from young trees (Olea europaea
L. cv. Arbequina) grown under linear irrigation
strategies. Journal of Agricultural and Food Che-
mistry, 49:5502–5508.
- Trapani, S., Breschi, C., Cecchi, L., Guerrini,
L., Mulinacci, N., Parenti, A., … Zanoni, B.
(2017b) Indirect indices of oxidative damage to
phenolic compounds for theimplementation of
olive paste malaxation optimization charts. Jour-
nal of Food Engineering, 207:24–34.
- Trapani, S., Guerrini, L., Masella, P., Parenti, A.,
Canuti, V., Picchi, M., … Zanoni, B. (2017a) A
kinetic approach to predict the potential effect of
malaxation time-temperature conditions on extra
virgin olive oil extraction yield. Journal of Food
Engineering, 195:182–190.
- Tsimidou, M. Z., Georgiou, A., Koidis, A., &
Boskou, D. (2005) Loss of stability of "veiled"
(cloudy) virgin olive oils in storage. Food Che-
mistry, 93:377–383.
- Uceda, M., Jimenez, A., & Beltran, G. (2006)
Olive oil extraction and quality. Grasas y Acei-
tes, 57:25–31.
- USDA. (2010) United States Department of
Agriculture, United States Standards for Grades
of Olive Oil and Olive-Pomace Oil.
- Veillet, S., Tomao, V., Bornard, I., Ruiz, K., &
Chemat, F. (2009) Chemical changes in virgin
olive oils as a function of crushing systems: Sto-
ne mill and hammer crusher. Comptes Rendus
Chimie, 12: 895–904.
- Veneziani, G., Esposto, S., Minnocci, A., Tatic-
chi, A., Urbani, S., Selvaggini, R., … Servili,
M. (2018a) Compositional differences between
veiled and filtered virgin olive oils during a
simulated shelf life. LWT—Food Science and
Technology, 94:87–95.
- Veneziani, G., Esposto, S., Taticchi, A., Selvag-
gini, R., Urbani, S., Di Maio, I., … Servili, M.
(2015) Flash thermal conditioning of olive pas-
tes during the oil mechanical extraction process:
Cultivar impact on the phenolic and volatile
composition of virgin olive oil. Journal of Agri-
cultural and Food Chemistry, 63:6066–6074.
- Veneziani, G., Esposto, S., Taticchi, A., Urba-
ni, S., Selvaggini, R., Sordini, B., & Servili, M.
(2018b) Characterization of phenolic and vola-
tile composition of extra virgin olive oil extrac-
ted from six Italian cultivars using a cooling
treatment of olive paste. LWT—Food Science
and Technology, 87:523–528.
- Vezzaro, A., Boschetti, A., Dell’Anna, R., Can-
teri, R., Dimauro, M., Ramina, A., … Ruperti,
B. (2011) Influence of olive (cv Grignano) fruit
ripening and oil extraction under different nitro-
gen regimes on volatile organic compound emis-
sions studied by PTR-MS technique. Analytical
and Bioanalytical Chemistry, 399:2571–2582.
- Vierhuis, E., Servili, M., Baldioli, M., Schols, H.
A., Voragen, A. G. J., & Montedoro, G. (2001)
Effect of enzyme treatment during mechanical
extraction of olive oil on phenolic compounds
and polysaccharides. Journal of Agricultural and
Food Chemistry, 49:1218–1223.
- Vlyssides, A. G., Loizidou, M., Gimouhopoulos,
K., & Zorpas, A. (1998) Olive oil processing
wastes production and their characteristics in
relation to olive oil extraction methods. Frese-
nius Environmental Bulletin, 7:308–313.
- Volpe, M. G., De Cunzo, F., Siano, F., Paoluc-
ci, M., Barbarisi, C., & Cammarota, G. (2014)
Influence of extraction techniques on physical-
chemical characteristics and volatile compounds
of extra virgin oil. Journal of Oleo Science,
63:875–883.
- Yousfi, K., Cert, R. M., & Garcıa, J. M. (2006)
Changes in quality and phenolic compounds of
virgin olive oils during objectively described
fruit maturation. European Food Research and
Technology, 223:117–124.
- Zanoni, B., Breschi, C., Canuti, V., Guerrini, L.,
Masella, P., Picchi, M., & Parenti, A. (2018) An
original computer program (MalaxAction 1.0) to
design and control olive paste malaxation under
exposure to air. Journal of Food Engineering,
234:57–62
n
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
99
El procesamiento de aceite de oliva: Estado actual del conocimiento, brechas en la literatura y perspectivas futuras
food and nutrition. Cambridge UK: Woodhead
Publishing.
- Tamborrino, A., Pati, S., Romaniello, R., Quin-
to, M., Zagaria, R., & Leone, A. (2014b) Design
and implementation of an automatically contro-
lled malaxer pilot plant equipped with an in-line
oxygen injection system into the olive paste.
Journal of Food Engineering, 141:1–12.
- Tamborrino, A., Romaniello, R., Zagaria, R., &
Leone, A. (2014a) Microwave-assisted treatment
for continuous olive paste conditioning: Impact
on olive oil quality and yield. Biosystems Engi-
neering, 127:92–102.
- Tamborrino, A., Squeo, G., Leone, A., Paradiso,
V. M., Romaniello, R., Summo, C., … Caponio,
F. (2017) Industrial trials on coadjuvants in olive
oil extraction process: Effect on rheological pro-
perties, energy consumption, oil yield and olive
oil characteristics. Journal of Food Engineering,
205:34–46.
- Taticchi, A., Esposto, S., Veneziani, G., Urba-
ni, S., Selvaggini, R., & Servili, M. (2013) The
influence of the malaxation temperature on the
activity of polyphenoloxidase and peroxidase
and on the phenolic composition of virgin olive
oil. Food Chemistry, 136:975–983.
- Taticchi, A., Veneziani, G., Esposto, S., Urbani,
S., Di Maio, I., Selvaggini, R., & Servili, M.
(2014) Introduction of the flash thermal condi-
tioning of the olive paste in the oil mechanical
extraction process: Impact on the virgin oil qua-
lity. Acta Horticulturae, 1057:725–730.
- Terramoccia, S., Bartocci, S., Taticchi, A., Di
Giovanni, S., Pauselli, M., Mourvaki, E., … Ser-
vili, M. (2013) Use of dried stoned olive pomace
in the feeding of lactating buffaloes: Effect on
the quantity and quality of the milk produced.
Asian-Australasian Journal of Animal Sciences,
26:971–980.
- Toschi, T. G., Berardinelli, A., Cevoli, C., Iac-
cheri, E., Di Lecce, G., Bendini, A., & Ragni, L.
(2013) Effectiveness of the mechanical excita-
tion applied to the olive paste: Possible impro-
ving of the oil yield, in Malaxation phase, by
vibration system. Journal of Agricultural Engi-
neering, 44:166–169.
- Tous, J., & Romero, A. (1994) Cultivar and
location effects on olive oil quality in Catalonia,
Spain. Acta Horticulturae, 356:323–326.
- Tovar, M. J., Motilva, M. J., & Romero, M. P.
(2001) Changes in the phenolic composition of
virgin olive oil from young trees (Olea europaea
L. cv. Arbequina) grown under linear irrigation
strategies. Journal of Agricultural and Food Che-
mistry, 49:5502–5508.
- Trapani, S., Breschi, C., Cecchi, L., Guerrini,
L., Mulinacci, N., Parenti, A., … Zanoni, B.
(2017b) Indirect indices of oxidative damage to
phenolic compounds for theimplementation of
olive paste malaxation optimization charts. Jour-
nal of Food Engineering, 207:24–34.
- Trapani, S., Guerrini, L., Masella, P., Parenti, A.,
Canuti, V., Picchi, M., … Zanoni, B. (2017a) A
kinetic approach to predict the potential effect of
malaxation time-temperature conditions on extra
virgin olive oil extraction yield. Journal of Food
Engineering, 195:182–190.
- Tsimidou, M. Z., Georgiou, A., Koidis, A., &
Boskou, D. (2005) Loss of stability of "veiled"
(cloudy) virgin olive oils in storage. Food Che-
mistry, 93:377–383.
- Uceda, M., Jimenez, A., & Beltran, G. (2006)
Olive oil extraction and quality. Grasas y Acei-
tes, 57:25–31.
- USDA. (2010) United States Department of
Agriculture, United States Standards for Grades
of Olive Oil and Olive-Pomace Oil.
- Veillet, S., Tomao, V., Bornard, I., Ruiz, K., &
Chemat, F. (2009) Chemical changes in virgin
olive oils as a function of crushing systems: Sto-
ne mill and hammer crusher. Comptes Rendus
Chimie, 12: 895–904.
- Veneziani, G., Esposto, S., Minnocci, A., Tatic-
chi, A., Urbani, S., Selvaggini, R., … Servili,
M. (2018a) Compositional differences between
veiled and filtered virgin olive oils during a
simulated shelf life. LWT—Food Science and
Technology, 94:87–95.
- Veneziani, G., Esposto, S., Taticchi, A., Selvag-
gini, R., Urbani, S., Di Maio, I., … Servili, M.
(2015) Flash thermal conditioning of olive pas-
tes during the oil mechanical extraction process:
Cultivar impact on the phenolic and volatile
composition of virgin olive oil. Journal of Agri-
cultural and Food Chemistry, 63:6066–6074.
- Veneziani, G., Esposto, S., Taticchi, A., Urba-
ni, S., Selvaggini, R., Sordini, B., & Servili, M.
(2018b) Characterization of phenolic and vola-
tile composition of extra virgin olive oil extrac-
ted from six Italian cultivars using a cooling
treatment of olive paste. LWT—Food Science
and Technology, 87:523–528.
- Vezzaro, A., Boschetti, A., Dell’Anna, R., Can-
teri, R., Dimauro, M., Ramina, A., … Ruperti,
B. (2011) Influence of olive (cv Grignano) fruit
ripening and oil extraction under different nitro-
gen regimes on volatile organic compound emis-
sions studied by PTR-MS technique. Analytical
and Bioanalytical Chemistry, 399:2571–2582.
- Vierhuis, E., Servili, M., Baldioli, M., Schols, H.
A., Voragen, A. G. J., & Montedoro, G. (2001)
Effect of enzyme treatment during mechanical
extraction of olive oil on phenolic compounds
and polysaccharides. Journal of Agricultural and
Food Chemistry, 49:1218–1223.
- Vlyssides, A. G., Loizidou, M., Gimouhopoulos,
K., & Zorpas, A. (1998) Olive oil processing
wastes production and their characteristics in
relation to olive oil extraction methods. Frese-
nius Environmental Bulletin, 7:308–313.
- Volpe, M. G., De Cunzo, F., Siano, F., Paoluc-
ci, M., Barbarisi, C., & Cammarota, G. (2014)
Influence of extraction techniques on physical-
chemical characteristics and volatile compounds
of extra virgin oil. Journal of Oleo Science,
63:875–883.
- Yousfi, K., Cert, R. M., & Garcıa, J. M. (2006)
Changes in quality and phenolic compounds of
virgin olive oils during objectively described
fruit maturation. European Food Research and
Technology, 223:117–124.
- Zanoni, B., Breschi, C., Canuti, V., Guerrini, L.,
Masella, P., Picchi, M., & Parenti, A. (2018) An
original computer program (MalaxAction 1.0) to
design and control olive paste malaxation under
exposure to air. Journal of Food Engineering,
234:57–62
n
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
99
El procesamiento de aceite de oliva: Estado actual del conocimiento, brechas en la literatura y perspectivas futuras
