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Olive oil quality versus strorage of varietal olives (Fatty acid profile, acidity and peroxide value).
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Resumo(s)
Three varietal olives (Cobrançasa, Madurai and Verdeal) from the same geographical origin (Trás-os-Montes, Portugal) were kept during fifteen days at the same conditions of temperature. At T0, 17 and T14 days of storage, olive oils were prepared in pilot scale in "Abencor " equipment Fatty acid profiles, acidities and peroxide values are the chosen parameters to study the effects of the time of storage in the quality of oils.
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Contexto Educativo
Citação
Pereira, J.A.; Oliveira, M.B.; Casal, S.; Ferreira, M.A., 1999. Olive oil quality versus strorage of varietal olives (Fatty acid profile, acidity and peroxide value). 9as Jornadas de Métodos Instrumentais da Soc. Esp. de Quim. Barcelona, de 10 a 12 de Novembro de 1999. Livro de resumos: 51p..
Editora
9as Jornadas de Métodos Instrumentais da Soc. Esp. de Quim.