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Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar

Bibliographic Details
Main Author: Vaz-Freire, Luís
Publication Date: 2008
Other Authors: Gouveia, J.M., Freitas, Ana Maria Costa
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/15819
Summary: A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category
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spelling Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgarolive oilextraction techniqueGalega vulgarA metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante categoryCSICRepositório da Universidade de LisboaVaz-Freire, LuísGouveia, J.M.Freitas, Ana Maria Costa2018-07-17T13:05:14Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/15819engGRASAS Y ACEITES, 59 (3), JULIO-SEPTIEMBRE, 2008, 260-2660017-3495info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:00:07Zoai:repositorio.ulisboa.pt:10400.5/15819Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T03:59:52.564130Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
title Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
spellingShingle Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
Vaz-Freire, Luís
olive oil
extraction technique
Galega vulgar
title_short Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
title_full Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
title_fullStr Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
title_full_unstemmed Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
title_sort Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar
author Vaz-Freire, Luís
author_facet Vaz-Freire, Luís
Gouveia, J.M.
Freitas, Ana Maria Costa
author_role author
author2 Gouveia, J.M.
Freitas, Ana Maria Costa
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Vaz-Freire, Luís
Gouveia, J.M.
Freitas, Ana Maria Costa
dc.subject.por.fl_str_mv olive oil
extraction technique
Galega vulgar
topic olive oil
extraction technique
Galega vulgar
description A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category
publishDate 2008
dc.date.none.fl_str_mv 2008
2008-01-01T00:00:00Z
2018-07-17T13:05:14Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/15819
url http://hdl.handle.net/10400.5/15819
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv GRASAS Y ACEITES, 59 (3), JULIO-SEPTIEMBRE, 2008, 260-266
0017-3495
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv CSIC
publisher.none.fl_str_mv CSIC
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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