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|Olive oil quality analysis
|Olive oil's quality analysis
Olive oil - Analysis
Olive - Varieties
Categories of olive oil
Olive oil production
Free fatty acid concentration
Secondary oxidation products
Cardiff Metropolitan University
|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.
|Includes bibliographical references, color photos and charts.
BSc in Food Science and Technology
|All rights reserved
Attribution-NonCommercial 4.0 International
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