Abstract
AbstractThe main problems relating to olive production are described considering varieties, climatic influences and attacks by pests. Analytical data are presented on composition of fruit, oil and waste materials. A similar description is provided for rice bran, safflower, grapeseed and the oils derived from them. Olive oil quality is complicated in that three types of oil are produced: virgin olive oil, refined olive oil, and residue refined olive oil. The first is used mainly as a salad oil, the second for cooking and as a salad oil, and the third for cooking. The latter two oils also are used in preparation of canned foods (e.g., tuna, mackeral, sardine). Advantages in the use of olive oil come mainly from its composition that is very stable to autoxidation. The presence of a complex antioxidant mixture preserves the oil during storage. Problems in the prduction of olive oil arise from the rapid spoilage of the fruit due to its enzymatic content.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
