Zobrazeno 1 - 7
of 7
pro vyhledávání: '"N.F. Ustunel"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)
Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in
Externí odkaz:
https://doaj.org/article/564d7a604583485dafa4dfec39b671b8
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 11:31-41
In this study, a mobile olive oil processing unit was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. A local olive variety ‘Beylik’, from the Antal...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05224d419de8091cd363b234dc3f884f
https://doi.org/10.3920/qas2018.1272
https://doi.org/10.3920/qas2018.1272
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 27, p 6 (2020)
The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d5dd4547405eba79e907cb7daa4ec35
https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190036/ocl190036.html
https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190036/ocl190036.html
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)
Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::497e28757dce7e392afcd4c5a8e0b7df
https://doaj.org/article/564d7a604583485dafa4dfec39b671b8
https://doaj.org/article/564d7a604583485dafa4dfec39b671b8
Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 25, Iss 6, p A602 (2018)
In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22c562dcf2326c38fc437a5f6e22610b
https://doaj.org/article/a7e096f9209a4c25afbe3d5c4d49645b
https://doaj.org/article/a7e096f9209a4c25afbe3d5c4d49645b
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Akademický článek
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