Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Colour fixation in ripe olives. Effects of type of iron salt and other processing factors
Autore:
Garcia, P; Brenes, M; Romero, C; Garrido, A;
Indirizzi:
CSIC, Inst Grasa, Food Biotechnol Dept, E-41012 Seville, Spain CSIC Seville Spain E-41012 Food Biotechnol Dept, E-41012 Seville, Spain
Titolo Testata:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
fascicolo: 14, volume: 81, anno: 2001,
pagine: 1364 - 1370
SICI:
0022-5142(200111)81:14<1364:CFIROE>2.0.ZU;2-O
Fonte:
ISI
Lingua:
ENG
Soggetto:
FIBER; PH;
Keywords:
colour; ferrous gluconate; ferrous lactate; ferric salts; ripe olives; iron availability;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
21
Recensione:
Indirizzi per estratti:
Indirizzo: Garcia, P CSIC, Inst Grasa, Food Biotechnol Dept, Avda Padre Garcia Tejero4, E-41012 Seville, Spain CSIC Avda Padre Garcia Tejero 4 Seville Spain E-41012 le, Spain
Citazione:
P. Garcia et al., "Colour fixation in ripe olives. Effects of type of iron salt and other processing factors", J SCI FOOD, 81(14), 2001, pp. 1364-1370

Abstract

A detailed study has been made of the colour fixation stage of ripe olive processing. The effects of the degree of iron oxidation and the colour-fixing liquid on iron availability have been investigated and an explanation isgiven for the greater effectiveness of ferrous salts compared to ferric salts. Likewise, a 2(4) factorial design was used to study the influence on olive colour of the pH of the aeration solution, the type of colour-fixing liquid, the type of ferrous salt and the aeration system. The data were analysed by multivariate and univariate analysis of variance (MANOVA/ANOVA), the best results being obtained with low pH (4.0), tap water, ferrous lactateand no aeration during the first 3h of immersion in the colour-fixing solution. These results can be explained by the iron availability averages having been altered by differences in the concentration of organic matter, the pH of the solution and the diffusion of iron into the olive flesh. The results can be used to reduce iron residues in ripe olives. (C) 2001 Society ofChemical Industry.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/11/20 alle ore 15:38:37