Processing Technology in Olive Oil and Table Olive Processing Technology in Olive Oil and Table Olive
نویسندگان
چکیده
منابع مشابه
Advantages of thermal stability of virgin olive oil over canola and frying oil
The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing. The...
متن کاملFactors influencing phenolic compounds in table olives (Olea europaea).
The Mediterranean diet appears to be associated with a reduced risk of several chronic diseases including cancer and cardiovascular and Alzheimer's diseases. Olive products (mainly olive oil and table olives) are important components of the Mediterranean diet. Olives contain a range of phenolic compounds; these natural antioxidants may contribute to the prevention of these chronic conditions. C...
متن کاملEffects of Climate Change on Olive Cultivation and Table Olive and Olive Oil Quality
Climate change is undoubtedly the most imminent environmental issue the world is facing today. Climate changes could heavily affect olive oil producing areas, especially in the Mediterranean basin. Olive trees are tougher than vines and can thrive on many different terrains and under various climate conditions. Researchers reported that a key area of Spanish olive oil production in Catalonia ma...
متن کاملDeacidification of High - acid Olive Oil
The world productions of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean basin, where this agricultural system has been developed for thousands of years, characterized by its adaptation to the environment and its empiricism. Several factors have modified the olive production and processing systems in the last decades. The crisis of traditional agricu...
متن کاملEvaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions
Olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste andaroma might be considered as a valuable and luxury oil. Annual importation of olive oil to Iran fromMediterranean countries is on a large scale although some olive oils are produced in Iran particularly in the northand some plantation has been applied in different provinces particularly in Fars. T...
متن کامل