Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis

Grasas y Aceites

Volumn 60, Issue 4, 2009, Pages 396-404

  Escudero Gilete, María Luisa ^a   Melendez Martinez A J ^a   Heredia, F J ^a   Vicario, Isabel M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Olive paste production; Pair comparison test; Product development; Rank order test; Sensory analysis

Indexed keywords

COLOR ANALYSIS; COLOR DIFFERENCE; COLOR MEASUREMENTS; PROCESSING CONDITION; PROCESSING STAGE; RANK ORDER; SENSORY ANALYSIS; SENSORY ATTRIBUTES;

BLENDING; PASTEURIZATION; PRODUCT DEVELOPMENT; TEXTURES; WASHING;

OPTIMIZATION;

EID: 68249143058     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya010509     Document Type: Article

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