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Volumn 857, Issue , 2010, Pages 97-106

Controlled atmosphere storage of 3 Italian cultivars of olives for oil production

Author keywords

Low oxygen; Olive oil; Pre processing storage; Quality

Indexed keywords

OLEACEAE;

EID: 77957192404     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2010.857.9     Document Type: Conference Paper
Times cited : (12)

References (13)
  • 1
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    • Agar, I. T., Hess-Pierce, B., Sourour, M. M. and Kader, A. A. 1999. Identification of optimum preprocessing storage conditions to maintain quality of black ripe 'Manzanillo' olives. Postharvest Biol. Technol. 15:53-64.
    • (1999) Postharvest Biol. Technol. , vol.15 , pp. 53-64
    • Agar, I.T.1    Hess-Pierce, B.2    Sourour, M.M.3    Kader, A.A.4
  • 4
    • 0003358989 scopus 로고
    • Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/2568/91 and later modification
    • EUC
    • EUC (1991). Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/2568/91 and later modification. Off. J. Eur. Commun. L248:1-82.
    • (1991) Off. J. Eur. Commun. , vol.L248 , pp. 1-82
  • 5
    • 15444363431 scopus 로고    scopus 로고
    • No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis
    • EC, Commission Regulation No 1989/2003 amending Regulation EEC
    • EC (2003). Commission Regulation No 1989/2003 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis. Off. J. Eur. Commun. L295:57-77.
    • (2003) Off. J. Eur. Commun. , vol.L295 , pp. 57-77
  • 6
    • 0036259033 scopus 로고    scopus 로고
    • Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
    • Guillén, M. D. and Cabo, N. 2002. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry 77:503-510.
    • (2002) Food Chemistry , vol.77 , pp. 503-510
    • Guillén, M.D.1    Cabo, N.2
  • 8
    • 0002642277 scopus 로고
    • Storage potential of fresh Manzanillo olives
    • Kader, A. A., Nanos, G. D. and Kerbel, E. L. 1990. Storage potential of fresh Manzanillo olives. Calif. Agric. 40:23-24.
    • (1990) Calif. Agric. , vol.40 , pp. 23-24
    • Kader, A.A.1    Nanos, G.D.2    Kerbel, E.L.3
  • 11
    • 0009199094 scopus 로고
    • Polar compound concentrations in virgin oils from stored cultivar Picual olive fruits
    • Perez-Camino, M. C., Garcia, J. M. and Castellano, M. 1992. Polar compound concentrations in virgin oils from stored cultivar Picual olive fruits. J. Agric. Food Chem. 40(11):2260-2262.
    • (1992) J. Agric. Food Chem. , vol.40 , Issue.11 , pp. 2260-2262
    • Perez-Camino, M.C.1    Garcia, J.M.2    Castellano, M.3
  • 12
    • 77957203339 scopus 로고    scopus 로고
    • Conservazione delle olive e qualità dell'olio
    • Tonutti, P. 1998. Conservazione delle olive e qualità dell'olio. L'Inform. Agrario 54(4):103-105.
    • (1998) L'Inform. Agrario , vol.54 , Issue.4 , pp. 103-105
    • Tonutti, P.1


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