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Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/561
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dc.contributor.advisorAdamidis, Tryfon-
dc.contributor.authorSaka, Theodora-
dc.date.accessioned2023-11-07T07:43:27Z-
dc.date.available2023-11-07T07:43:27Z-
dc.date.issued2023-05-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/561-
dc.descriptionIncludes bibliographical references, color photos and charts.en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.description.abstractOlive 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.en_US
dc.format.extent32 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectOlivesen_US
dc.subjectOlive oilen_US
dc.subjectHealth benefitsen_US
dc.subjectCategories of olive oilen_US
dc.subjectOlive oil productionen_US
dc.subjectKoroneikien_US
dc.subjectArbequinaen_US
dc.subjectAnalysisen_US
dc.subjectMaturity indexen_US
dc.subjectK valuesen_US
dc.subjectFree fatty acid concentrationen_US
dc.subjectPeroxide valueen_US
dc.subjectSecondary oxidation productsen_US
dc.subjectChlorophyll contenten_US
dc.subjectCarotenoid contenten_US
dc.subjectRancimat testen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshOlive oilen_US
dc.subject.lcshOlive oil - Analysisen_US
dc.subject.lcshOlive - Varietiesen_US
dc.subject.otherPerrotis College - Dissertations - 2023en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleOlive oil quality analysisen_US
dc.title.alternativeOlive oil's quality analysisen_US
dc.typeDissertationen_US
local.description.statusNot publisheden_US
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