Influence of fruit ripening on chemical properties of "mission" variety olive oil in Japan

Food Science and Technology Research

Volumn 11, Issue 1, 2005, Pages 9-12

  Shibasaki, Hiroyuki ^a  

^a Kagawa Prefectural Industrial Technology Center   (Japan)

Author keywords

Tocopherol; Fatty acid; Mission; Olive oil; Polyphenol; Ripening

Indexed keywords

OLEACEAE;

EID: 30344441505     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.11.9     Document Type: Article

References (11)

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9. Salvador, D.M., Aranda, F. and Fregapane, G. (1998). Chemical Composition of Commercial 'Cornicabra' Virgin Olive Oil from 1995/96 and 1996/97 Crops. J. Am. Oil Chem. Soc., 75, 1305-1311.
10. Salvador, D.M., Aranda, F. and Fregapane, G. (2001). Influence of Fruit Ripening on 'Cornicabra' Virgin Olive Oil Quality; A Study of four Successive Crop Seasons. Food Chemistry, 73, 45-53.
11. Stati, M.B., Garasopoulos, D., Mentzidakis, I. and Kiritsakis, A. (1994). The Effect of Harvest Maturity, Temperature, Modified Atmosphere and Salt on the Olive Oil Quality of Stored "Koroneiki" Olives. Rivista Italiana Delle Sostanze Grasse., 71, 235-241.