The effect of table olive preparing methods and storage on the composition and nutritive value of olives

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dc.contributor.authorÜnal K.
dc.contributor.authorNergiz C.
dc.date.accessioned2024-07-22T08:25:03Z
dc.date.available2024-07-22T08:25:03Z
dc.date.issued2003
dc.description.abstractThree types of table olives -green, kalamata and black- were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples. The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.
dc.identifier.issn00173495
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20250
dc.language.isoEnglish
dc.subjectFraxinus
dc.subjectOleaceae
dc.subjectComposition
dc.subjectFatty acids
dc.subjectMoisture
dc.subjectNutrition
dc.subjectNutritive value
dc.subjectFruits
dc.titleThe effect of table olive preparing methods and storage on the composition and nutritive value of olives
dc.typeArticle

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