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Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis

 

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Opened Access Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis
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Author: Escudero Gilete, María Luisa
Meléndez Martínez, Antonio Jesús
Heredia Mira, Francisco José
Vicario Romero, Isabel
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2009
Document type: Article
Abstract: Este trabajo presenta la optimización de las condiciones de formulación de una pasta de aceitunas. La elaboración comprendió diferentes fases: lavado, mezcla, adición de aceite y conservación. Un panel entrenado y un panel de consumidores realizaron...
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This paper deals with the optimization of the conditions to formulate paste based on olive fruits. The processing stages included: washing, blending, oil addition and preservation. Pair-comparisons and ranking tests were carried out by both a traine...
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Cite: Escudero Gilete, M.L., Meléndez Martínez, A.J., Heredia Mira, F.J. y Vicario Romero, I. (2009). Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis.
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URI: http://hdl.handle.net/11441/26405

DOI: 10.3989/gya010509

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