Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: Two varieties growing in two different locations of Turkey

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 5, 2009, Pages 365-373

  Aydin, Cevat ^a   Özcan, Mehmet Musa ^a   Gümüş, Tuncay ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b TRAKYA UNIVERSITY   (Turkey)

Author keywords

Fatty acid; Oil; Olive; Physical properties

Indexed keywords

ALKANOIC ACID; ARACHIDIC ACID; BEHENIC ACID; FATTY ACID; ICOSENOIC ACID; IODINE; LAURIC ACID; LIGNOSERIC ACID; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PALMITIC ACID; PALMITOLEIC ACID; PEROXIDE; PETROLEUM; STEARIC ACID; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ARTICLE; ASH; DENSITY; ENERGY; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; MOISTURE; NONHUMAN; OLIVE; PROTEIN CONTENT; REFRACTION INDEX; TURKEY (BIRD); WEIGHT;

DIET; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD QUALITY; FRUIT; HARDNESS; HUMANS; OLEA; OLEIC ACID; PLANT OILS; SPECIES SPECIFICITY; STRESS, MECHANICAL; TURKEY;

OLEA EUROPAEA;

EID: 70849123480     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701673838     Document Type: Article

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