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http://repository.afs.edu.gr/handle/6000/665| Title: | The influence of density on the quality of olive oil collected |
| Authors: | Charmpis, Marios Rafail |
| Supervisors: | Adamidis, Tryfon |
| Subjects LC: | Dissertations, Academic Olive oil Food - Quality Food - Shelf-life dating Olive oil - Analysis |
| Keywords: | Olive oil K-values Quality parameters Shelf life Olive oil categories Mediterranean diet |
| Issue Date: | 2024 |
| Publisher: | Perrotis College Cardiff Metropolitan University |
| Abstract: | Olive oil, a fundamental element of Mediterranean food and culture, has gained worldwide recognition for its culinary adaptability as well as its alleged health ad-vantages. The manufacturing and analysis of olive oil have adapted to new requirements while maintaining traditional procedures that have been practiced for millennia. This study explores the complex process of olive oil production, from the respected olive tree to the precise laboratory analysis. |
| Description: | Includes bibliographical references, photos, and charts. BSc in Food Science and Technology |
| Length: | 33 pages |
| Type: | Dissertation |
| Publication Status: | Not published |
| URI: | http://repository.afs.edu.gr/handle/6000/665 |
| Restrictions: | All rights reserved Attribution-NonCommercial 4.0 International |
| Language: | en |
| Appears in Collections: | Dissertations |
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