• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Editorial Staff
    • Publication Ethics
    • Indexing and Abstracting
    • Related Links
    • FAQ
    • Peer Review Process
    • News
  • Guide for Authors
  • Submit Manuscript
  • Reviewers
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter Telegram
Journal of Food Biosciences and Technology
Articles in Press
Current Issue
Journal Archive
Volume Volume 08 (2018)
Volume Volume 07 (2017)
Volume Volume 06 (2016)
Volume Volume 05 (2015)
Volume Volume 04 (2014)
Volume Volume 03 (2013)
Volume Volume 02 (2012)
Issue JFBT(Vol.2)
Volume Volume 01 (2011)
(2012). Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation. Journal of Food Biosciences and Technology, 02(JFBT(Vol.2)), -.
. "Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation". Journal of Food Biosciences and Technology, 02, JFBT(Vol.2), 2012, -.
(2012). 'Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation', Journal of Food Biosciences and Technology, 02(JFBT(Vol.2)), pp. -.
Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation. Journal of Food Biosciences and Technology, 2012; 02(JFBT(Vol.2)): -.

Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation

Article 70, Volume 02, JFBT(Vol.2), Winter and Spring 2012  XML PDF (545 K)
Abstract
ABSTRACT: Olives belong to the family of olea europaea L. is a popular fruit tree. The fruit and the oil extracted from it is consumed worldwide particularly in the Mediterranean regions. In this study changes in the fatty acid composition of the oil extracted from olive fruit during the course of maturation is investigated. This work is concerned with the best harvesting point when oleic acid the predominant fatty acid reaches its maximum concentration. Three different varieties of olives from Fars province were chosen and subjected to oil extraction. The quantitative and qualitative determinations concerned with the fatty acids were carried out on the oil and concluded that maturation of olives depending on the variety played an important role in the fatty acid composition of the extracted oils.
 
 Keywords: Fatty Acid Composition, Olive, Olive Oil.

 
Statistics
Article View: 1,080
PDF Download: 798
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by sinaweb.