Quality of oils from olives stored under controlled atmosphere
Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the stor...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Gutierrez, F. [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
1992 |
|---|
| Anmerkung: |
© American Oil Chemists’ Society 1992 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists Society - Springer-Verlag, 1947, 69(1992), 12 vom: Dez., Seite 1215-1218 |
|---|---|
| Übergeordnetes Werk: |
volume:69 ; year:1992 ; number:12 ; month:12 ; pages:1215-1218 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02637683 |
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OLC206811805X |
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| 520 | |a Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). | ||
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| 700 | 1 | |a García, J. M. |4 aut | |
| 700 | 1 | |a Castellano, J. M. |4 aut | |
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10.1007/BF02637683 doi (DE-627)OLC206811805X (DE-He213)BF02637683-p DE-627 ger DE-627 rakwb eng 660 VZ Gutierrez, F. verfasserin aut Quality of oils from olives stored under controlled atmosphere 1992 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1992 Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). Perdiguero, S. aut García, J. M. aut Castellano, J. M. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 69(1992), 12 vom: Dez., Seite 1215-1218 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:69 year:1992 number:12 month:12 pages:1215-1218 https://doi.org/10.1007/BF02637683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 69 1992 12 12 1215-1218 |
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10.1007/BF02637683 doi (DE-627)OLC206811805X (DE-He213)BF02637683-p DE-627 ger DE-627 rakwb eng 660 VZ Gutierrez, F. verfasserin aut Quality of oils from olives stored under controlled atmosphere 1992 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1992 Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). Perdiguero, S. aut García, J. M. aut Castellano, J. M. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 69(1992), 12 vom: Dez., Seite 1215-1218 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:69 year:1992 number:12 month:12 pages:1215-1218 https://doi.org/10.1007/BF02637683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 69 1992 12 12 1215-1218 |
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10.1007/BF02637683 doi (DE-627)OLC206811805X (DE-He213)BF02637683-p DE-627 ger DE-627 rakwb eng 660 VZ Gutierrez, F. verfasserin aut Quality of oils from olives stored under controlled atmosphere 1992 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1992 Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). Perdiguero, S. aut García, J. M. aut Castellano, J. M. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 69(1992), 12 vom: Dez., Seite 1215-1218 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:69 year:1992 number:12 month:12 pages:1215-1218 https://doi.org/10.1007/BF02637683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 69 1992 12 12 1215-1218 |
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10.1007/BF02637683 doi (DE-627)OLC206811805X (DE-He213)BF02637683-p DE-627 ger DE-627 rakwb eng 660 VZ Gutierrez, F. verfasserin aut Quality of oils from olives stored under controlled atmosphere 1992 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1992 Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). Perdiguero, S. aut García, J. M. aut Castellano, J. M. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 69(1992), 12 vom: Dez., Seite 1215-1218 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:69 year:1992 number:12 month:12 pages:1215-1218 https://doi.org/10.1007/BF02637683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 69 1992 12 12 1215-1218 |
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10.1007/BF02637683 doi (DE-627)OLC206811805X (DE-He213)BF02637683-p DE-627 ger DE-627 rakwb eng 660 VZ Gutierrez, F. verfasserin aut Quality of oils from olives stored under controlled atmosphere 1992 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1992 Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). Perdiguero, S. aut García, J. M. aut Castellano, J. M. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 69(1992), 12 vom: Dez., Seite 1215-1218 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:69 year:1992 number:12 month:12 pages:1215-1218 https://doi.org/10.1007/BF02637683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 69 1992 12 12 1215-1218 |
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Quality of oils from olives stored under controlled atmosphere |
| abstract |
Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). © American Oil Chemists’ Society 1992 |
| abstractGer |
Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). © American Oil Chemists’ Society 1992 |
| abstract_unstemmed |
Abstract Olive (Olea europaea cv. “Picual”) fruits were stored under five different storage conditions (°C/%$ CO_{2} $/%$ O_{2} $; ambient; 5:0:21; 5:3:20; 5:3:5; and 5:<1:5) to determine their influence on the chemical and sensorial quality of oil extracted from the olives at the end of the storage period. Results showed that storage of fruits at 5°C prevented the fast alteration that is produced in oils extracted from fruits stored at ambient temperatures. The use of controlled atmosphere at 5°C with 3% $ CO_{2} $ and/or 5% $ O_{2} $ did not present clear advantages on acidity, peroxide value, $ K_{270} $ and $ K_{232} $ coefficients, stability and sensorial quality. Cooling of fruit keeps physical, chemical and sensorial characteristics of oil below maximum established values for the period of time assayed (60 d). © American Oil Chemists’ Society 1992 |
| collection_details |
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| container_issue |
12 |
| title_short |
Quality of oils from olives stored under controlled atmosphere |
| url |
https://doi.org/10.1007/BF02637683 |
| remote_bool |
false |
| author2 |
Perdiguero, S. García, J. M. Castellano, J. M. |
| author2Str |
Perdiguero, S. García, J. M. Castellano, J. M. |
| ppnlink |
129595691 |
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false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/BF02637683 |
| up_date |
2024-07-03T17:38:52.951Z |
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1803580429258719232 |
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