Articles liés à A Study of Selected Sensory and Chemical Quality

A Study of Selected Sensory and Chemical Quality - Couverture souple

Tawalbeh, Yousef; Al-Saed, Ali; Al-Ismail, Khalid

 
9783846515716: A Study of Selected Sensory and Chemical Quality
Couverture souple
ISBN 10 : 384651571X ISBN 13 : 9783846515716
Editeur : LAP LAMBERT Academic Publishing, 2014

Synopsis

This study give a full explanation about the sensory and chemical characteristics of olive oil. Olive oil designation according to chemical and sensory attributes, Influence of olive varieties and olive harvesting stages on the acidity, peroxide value, OD232, OD270, total phenols, fatty acid composition, un saponifiable constituents are explained in this study, Furthermore, this study describe the correlation between sensory and chemical properties of olive oil obtained from different types of olive varieties. additionally, this study focus on the effect of effect of harvesting stages and varieties of olive oil on the classification of virgin olive oil according to standards of international olive council. This study describe the effect of olives obtaining conditions on the positive and negative sensory attributes of virgin olive oil.

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Présentation de l'éditeur

This study give a full explanation about the sensory and chemical characteristics of olive oil. Olive oil designation according to chemical and sensory attributes, Influence of olive varieties and olive harvesting stages on the acidity, peroxide value, OD232, OD270, total phenols, fatty acid composition, un saponifiable constituents are explained in this study, Furthermore, this study describe the correlation between sensory and chemical properties of olive oil obtained from different types of olive varieties. additionally, this study focus on the effect of effect of harvesting stages and varieties of olive oil on the classification of virgin olive oil according to standards of international olive council. This study describe the effect of olives obtaining conditions on the positive and negative sensory attributes of virgin olive oil.

Biographie de l'auteur

Dr. Yousef tawalbeh- Full time Lecturer(Assistant Professor)Nutrition and Food Technology Dept\Jordan University of Science and Technology- Head of Risk Analysis Dept/Jordan Food and drug administration- Panel Leader\Sensory Evaluation Teams (Olive Oil and Table Olives)- Secretary\Jordanian Society for Sensory Evaluation of Food

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2014
Langue
anglais
ISBN 10 
384651571X
ISBN 13 
9783846515716
Reliure
Broché
Nombre de pages
108
Coordonnées du fabricant
non disponible
Personne responsable
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