Zobrazeno 1 - 5
of 5
pro vyhledávání: '"José María García-Martos"'
Autor:
Eddy Plasquy, María C. Florido, Rafael Rubén Sola-Guirado, José María García Martos, Juan Francisco García Martín
Publikováno v:
Fermentation, Vol 7, Iss 4, p 200 (2021)
Fermentation processes within olive fruit jeopardize the quality of the extracted oil. Aeration, temperature, and time play a crucial role in attaining the critical threshold at which an aerobic respiration shifts towards anaerobic. In this work, the
Externí odkaz:
https://doaj.org/article/da9254ba74e64037a5b6364d91d27213
Autor:
Juan Francisco García Martín, Eddy Plasquy, Rafael Rubén Sola-Guirado, María del Carmen Florido Fernández, José María García Martos
Publikováno v:
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
Processes, Vol 9, Iss 586, p 586 (2021)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Processes
Volume 9
Issue 4
Digital.CSIC. Repositorio Institucional del CSIC
Universidad de Sevilla (US)
Processes, Vol 9, Iss 586, p 586 (2021)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Processes
Volume 9
Issue 4
Digital.CSIC. Repositorio Institucional del CSIC
4 Figuras.-- 2 Tablas
Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution,
Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22b9f18c35738f6a0ecb204e8511430b
Autor:
Eddy Plasquy, José María García Martos, Rafael Rubén Sola-Guirado, María C. Florido, Juan Francisco García Martín
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Processes, Vol 9, Iss 1543, p 1543 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Processes, Vol 9, Iss 1543, p 1543 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
34 Páginas.-- 6 Figuras
Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response o
Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc190173cec27106433bc67e706528a8
The production of ‘Premium’ olive oil depends in a large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::861afba6ec41f9dce08b65c48047d2cb
https://doi.org/10.22541/au.160572788.82630962/v1
https://doi.org/10.22541/au.160572788.82630962/v1
The production of ‘Premium’ olive oil depends in large part of the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the recollection. Recently manual devices at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12be4229e3e0ba71a0d6718ee93c6a79
https://doi.org/10.22541/au.160199823.37387949/v1
https://doi.org/10.22541/au.160199823.37387949/v1