The effect of table olive preparing methods and storage on the composition and nutritive value of olives

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dc.contributor.authorUnal, K
dc.contributor.authorNergiz, C
dc.date.accessioned2019-10-27T19:02:34Z
dc.date.available2019-10-27T19:02:34Z
dc.date.issued2003
dc.departmentEge Üniversitesien_US
dc.description.abstractThree 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.en_US
dc.identifier.endpage76en_US
dc.identifier.issn0017-3495
dc.identifier.issn0017-3495en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage71en_US
dc.identifier.urihttps://hdl.handle.net/11454/38022
dc.identifier.volume54en_US
dc.identifier.wosWOS:000184342400014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Grasa Sus Derivadosen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectchemical compositionen_US
dc.subjectnutritive valueen_US
dc.subjectprocessing methodsen_US
dc.subjectstorageen_US
dc.subjecttable olivesen_US
dc.titleThe effect of table olive preparing methods and storage on the composition and nutritive value of olivesen_US
dc.typeArticleen_US

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