The effect of table olive preparing methods and storage on the composition and nutritive value of olives
Küçük Resim Yok
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Grasa Sus Derivados
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Three types of table olives -green kalamata and black- were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples. The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.
Açıklama
Anahtar Kelimeler
chemical composition, nutritive value, processing methods, storage, table olives
Kaynak
Grasas Y Aceites
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
54
Sayı
1
