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http://repository.afs.edu.gr/handle/6000/561| Title: | Olive oil quality analysis |
| Other Titles: | Olive oil's quality analysis |
| Authors: | Saka, Theodora |
| Supervisors: | Adamidis, Tryfon |
| Subjects LC: | Dissertations, Academic Olive oil Olive oil - Analysis Olive - Varieties |
| Keywords: | Olives Olive oil Health benefits Categories of olive oil Olive oil production Koroneiki Arbequina Analysis Maturity index K values Free fatty acid concentration Peroxide value Secondary oxidation products Chlorophyll content Carotenoid content Rancimat test |
| Issue Date: | May-2023 |
| Publisher: | Perrotis College Cardiff Metropolitan University |
| Abstract: | Olive oil is one of the most important ingredients when it comes to the Mediterranean diet and not only. On this paper, will be analyzed some of the characteristics of olive oil and the benefits it has on human health. Furthermore, the methodology followed in the laboratory will be shown step by step for the two types of olive oils that were analyzed, Arbequina variety and Koroneiki variety. Finally, a discussion and conclusion is given about the differences noticed between these two varieties, during the analysis in the laboratory. |
| Description: | Includes bibliographical references, color photos and charts. BSc in Food Science and Technology |
| Length: | 32 pages |
| Type: | Dissertation |
| Publication Status: | Not published |
| URI: | http://repository.afs.edu.gr/handle/6000/561 |
| Restrictions: | All rights reserved Attribution-NonCommercial 4.0 International |
| Language: | en |
| Appears in Collections: | Dissertations |
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