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dc.contributor.advisorPapoti, Vassiliki T.-
dc.contributor.authorKousidonis, Stylianos-George-
dc.descriptionIncludes bibliographical references and charts.en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.description.abstractThe aim of this research project is the examination of different kinds of olive oils made of olives coming from trees grown under different agronomical conditions and produced in the laboratory under same conditions. Produced olive oils from Arbequina cultivar upon different fertilization practices were examined for their Acid Value, Peroxide Value and K values. Their content in Total carotenoid and chlorophyll pigments were also determined. Moreover, color attributes of the oils were also assessed. Maturity Index of the olive drupes, as well as % Oil yield from the production of oils in the Abencor Laboratory System were also determined. The criteria of classification in the extra virgin olive oil category are discussed and combined with the laboratory results. It seems that fertilization practice employed did not significantly altered the quality attributes of Arbequina cultivar olive oils examined.en_US
dc.formatSpiral bindingen_US
dc.format.extent39 pagesen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.subjectArbequina cultivaren_US
dc.subjectOlive oilen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshOlive - Varietiesen_US
dc.subject.lcshOlive oilen_US
dc.subject.lcshFertilization of plantsen_US
dc.subject.lcshStone fruiten_US
dc.subject.lcshOlive oil - Analysisen_US
dc.subject.otherPerrotis College - Dissertations - 2020en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleQuality characteristics of Arbequina cultivar olive oils produced from drupes cultivated under various practices: the focus is on the effect of fertilizationen_US
local.description.statusNot publisheden_US
Appears in Collections:Dissertations

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