Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds-Reference-Cited by-同舟云学术

Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds

Published:2020-12-01 Issue:1 Volume:92 Page:1-10
ISSN:1573-5214
Container-title:NJAS: Wageningen Journal of Life Sciences
language:en
Short-container-title:NJAS: Wageningen Journal of Life Sciences

Author:

Cavallo Carla¹,Carlucci Domenico²,Carfora Valentina³,Caso Daniela⁴,Cicia Gianni¹,Clodoveo Maria Lisa⁵,Del Giudice Teresa¹,Di Monaco Rossella¹,Roselli Luigi²,Vecchio Riccardo¹,De Gennaro Bernardo²

Affiliation:

1. Department of Agricultural Sciences, University of Naples Federico II, via Università, 100 , Portici, NA, 80055, Italy

2. Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, via Giovanni Amendola, 165/a , Bari, 70126, Italy

3. Department of Psychology, Catholic University of the Sacred Heart, Milan, Largo Gemelli, 1 , Milano, 20123, Italy

4. Department of Humanities, University of Naples Federico II, Via Porta di Massa, 1 , Napoli, 80133, Italy

5. Department Interdisciplinary of Medicine, University of Bari Aldo Moro, Piazza Giulio Cesare, 11 , Bari, 70124, Italy

Funder

European Union

pulia Region

esearch Project “Perform Tech - Puglia Emerging Food Technology"

Publisher

Informa UK Limited

Subject

Plant Science,Agronomy and Crop Science,Development,Animal Science and Zoology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1016/j.njas.2020.100336

Reference88 articles.

1. General image and attribute perceptions of traditional food in six European countries

2. Developments in the design and construction of continuous full‐scale ultrasonic devices for the EVOO industry

3. Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process

4. Applications of ultrasound in analysis, processing and quality control of food: A review

5. Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil characteristics

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