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Olive storage

Pressure is the oldest method of extraction. It is still in use though not widespread. It was largely replaced in the 1970s and 1980s by centrifugation methods, which helps to cut processing costs and to reduce olive storage time. [Pg.245]

FIGURE 2.2 Cryo-SEM micrograph of olive. Storage lipids (arrows). [Pg.20]

Rade, D., Strucelj, D., Mokrovcak, Z. and Hrboka, Z. (1995) Influence of olive storage and processing on some characteristics of olive oil. Prehrambeno-Tehnoloska I Biotehnoloska Revija, 33, 119-22. [Pg.374]

Gallardo-Guerreiro, L. et al., Effect of storage on the original pigment profile of Spanish virgin olive oil, J. Am. Oil Chem. Soc., 82, 33, 2005. [Pg.210]

Cosio, M. S., Ballabio, D., Benedetti, S., and Gigliotti, C. (2007). Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chem. 101(2), 485—491. [Pg.111]

Buratti, S., Benedetti, S., Cosio, M.S. (2005) An electronic nose to evaluate olive oil oxidation during storage. Ital. J. Food Sci. 17 203-210. [Pg.359]

M Brenes, P Garcia, MC Duran, A Garrido. Concentration of phenolic compounds change in storage brines of ripe olives. J Food Sci 58 347-350, 1992. [Pg.820]

Traub, H.P., Thor, C.J., Willaman, J.J., and Oliver, R., Storage of truck crops the girasole, Helianthus tuberosus, Plant Physiol., 4, 123-134, 1929. [Pg.267]

These last compounds, not present in the olive fruit, form through the lipoxygenase oxidation pathway during the extraction process, an action quite distinct from the autoxidation and photoxidation that occur during the storage of oil and that, instead, produce mainly compounds with disagreeable flavours and odours. [Pg.33]

Olive oil can be contaminated by organic solvents and aromatic hydrocarbons during storage or during production or even at the stage of oleosome development in the olives hanging on the tree (Kotiaho et al., 1995 Biedermann etal., 1995). [Pg.57]

Where storage under ambient or chilled temperatures is intended for the foodstuff, accelerated tests are carried out. For example, ten days at 40 °C covers ambient storage. For a combination of time and temperatures a combination of test conditions is used. In some cases carrying out only the most severe test is allowed. For example two hours at 175 °C to cover oven cooking would also cover ambient storage. To cover all anticipated conditions of use, test conditions of two hours at 175 °C with olive oil, and reflux conditions for four hours are used with aqueous simulants. Some examples of test conditions are given in Table 10.1. [Pg.231]

The volatile compounds of eight different vegetable oils, namely, canola, corn, cottonseed, olive, peanut, safflower, soybean, and sunflowerseed oil, have been analyzed and reported by Snyder et al. (19). Table 3 shows the quantitative data of the volatile compounds identified in these vegetable oils after eight days of storage at 60°C. [Pg.436]

Time interval between harvest and oil processing negatively affects the phenol content [32]. Storage, even at low temperature is also detrimental to the quality of oil since chilling causes injury to olives and deterioration occurs due to fungal growth [34]. [Pg.709]

Arroyo Lopez, F.N., Duran Quintana, M.C., and Garrido, F.A. 2006. Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives. Journal of Food Protection 69 1354—1364. [Pg.85]


See other pages where Olive storage is mentioned: [Pg.823]    [Pg.34]    [Pg.308]    [Pg.431]    [Pg.2]    [Pg.198]    [Pg.217]    [Pg.303]    [Pg.234]    [Pg.238]    [Pg.485]    [Pg.129]    [Pg.113]    [Pg.839]    [Pg.141]    [Pg.40]    [Pg.57]    [Pg.149]    [Pg.179]    [Pg.587]    [Pg.1425]    [Pg.1693]    [Pg.2154]    [Pg.2608]    [Pg.2609]    [Pg.697]    [Pg.711]    [Pg.445]    [Pg.57]    [Pg.25]    [Pg.138]    [Pg.412]    [Pg.12]   
See also in sourсe #XX -- [ Pg.31 ]




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