Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1733-1742

  Malheiro, Ricardo ^a   Casal, Susana ^b   Sousa, Anabela ^a   de Pinho, Paula Guedes ^b   Peres, António Manuel ^a   Dias, Luís Guimarães ^a   Bento, Albino ^a   Pereira, J Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b Campus Universitário de Santiago   (Portugal)

Author keywords

Fatty acids; Nutritional value; Olea europaea L.; Olive cultivar; Stoned table olives; Tocopherols

Indexed keywords

NUTRITIONAL VALUE; OLEA EUROPAEA; OLIVE CULTIVARS; TABLE OLIVES; TOCOPHEROLS;

CARBOHYDRATES; FATTY ACIDS; MONOUNSATURATED FATTY ACIDS; OLEIC ACID; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

LINOLEIC ACID;

OLEA EUROPAEA; OLEACEAE;

EID: 84862134456     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0567-x     Document Type: Article

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