IT1405173B1 - PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL - Google Patents

PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL

Info

Publication number
IT1405173B1
IT1405173B1 ITRM2010A000617A ITRM20100617A IT1405173B1 IT 1405173 B1 IT1405173 B1 IT 1405173B1 IT RM2010A000617 A ITRM2010A000617 A IT RM2010A000617A IT RM20100617 A ITRM20100617 A IT RM20100617A IT 1405173 B1 IT1405173 B1 IT 1405173B1
Authority
IT
Italy
Prior art keywords
nutritional
procedure
production
olive oil
high organoleptic
Prior art date
Application number
ITRM2010A000617A
Other languages
Italian (it)
Inventor
Angela Zinnai
Gianpaolo Andrich
Francesca Venturi
Original Assignee
Univ Pisa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ Pisa filed Critical Univ Pisa
Priority to ITRM2010A000617A priority Critical patent/IT1405173B1/en
Publication of ITRM20100617A1 publication Critical patent/ITRM20100617A1/en
Application granted granted Critical
Publication of IT1405173B1 publication Critical patent/IT1405173B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C11B1/104—Production of fats or fatty oils from raw materials by extracting using super critical gases or vapours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Fats And Perfumes (AREA)
ITRM2010A000617A 2010-11-26 2010-11-26 PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL IT1405173B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITRM2010A000617A IT1405173B1 (en) 2010-11-26 2010-11-26 PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITRM2010A000617A IT1405173B1 (en) 2010-11-26 2010-11-26 PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL

Publications (2)

Publication Number Publication Date
ITRM20100617A1 ITRM20100617A1 (en) 2012-05-27
IT1405173B1 true IT1405173B1 (en) 2013-12-20

Family

ID=43743012

Family Applications (1)

Application Number Title Priority Date Filing Date
ITRM2010A000617A IT1405173B1 (en) 2010-11-26 2010-11-26 PROCEDURE FOR THE PRODUCTION OF HIGH ORGANOLEPTIC AND NUTRITIONAL OLIVE OIL

Country Status (1)

Country Link
IT (1) IT1405173B1 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1211280A1 (en) * 1983-08-19 1986-02-15 Ордена Трудового Красного Знамени Институт Нефтехимических Процессов Им.Акад.Ю.Г.Мамедалиева Method of producing olive oil
ES2182513T3 (en) * 1998-04-14 2003-03-01 Unilever Nv ENRICHMENT OF A VEGETABLE FAT WITH ANTIOXIDANTS.
AU5594700A (en) * 1999-06-01 2000-12-18 Ocean Spray Cranberries, Inc. Cranberry seed oil extract and compositions containing components thereof
DE602004013267T2 (en) * 2004-01-08 2009-05-14 Tenuta La Novella S.R.L., Greve In Chianti Process for kneading olive paste
ITMI20052066A1 (en) * 2005-10-28 2007-04-29 Air Liquide Italia S P A METHOD AND PLANT TO ADJUST THE ABSORPTION OF OXYGEN OR OTHER GAS IN FLUIDS OBTAINED FROM THE GRINDING OF RAW MATERIALS

Also Published As

Publication number Publication date
ITRM20100617A1 (en) 2012-05-27

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