نتایج جستجو برای: olive processing
تعداد نتایج: 512151 فیلتر نتایج به سال:
Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization and shelf-life extension. The present work aims at developing a decision-making scoring system by...
The chemical composition of finished table olive products is influenced by the olive variety and the processing method used to debitter or cure table olives. Herein, a rapid ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry method, using dynamic multiple reaction monitoring, was developed for the quantitation of 12 predominant phenolic and secoiridoid compounds...
Background and purpose: Wastewater olive processing industries have significant amounts of organic compounds resistant to biodegradation which are hazardous if not treated and discharged to the environment. Advanced oxidation processes such as Fenton process have been considered to increase and improve the biological degradability of this type of wastewater. Current study aimed at investigating...
this study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (leccino and frantoio cultivars). results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. acid values of virgin frantoio and processed leccino were 0.78 and 0.18 mg koh/g oil, with peroxide...
Olives leaves, accrued during the processing of olive harvests for oil extraction, are poor in N, rich in crude fat and ADF (1.19, 8.03 and 28.2 g/100 g of DM, respectively), and relatively low in condensed tannins (11.1 mg/g of DM). Three experiments were conducted in a 2 x 3 (two animal species: goats vs. wethers; and three experimental diets: olive leaves without or with polyethylene glycol ...
Olives come in a number of external and internal varieties. The Shengeh kind, which is available three colours—green, brown, black—was chosen at random by the researchers to ensure that sample was diverse. To avoid discoloration throughout experiment, 150 healthy olives were harvested stored correctly. These had not been subjected any harm, such as crushing or milling. particular kind kept chil...
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