Effect of processing techniques on yield and quality of Western Australian olive oil

Effect of processing techniques on yield and quality of Western Australian olive oil

Many studies have shown that regular consumption of olive oil lowers the risk of cardiovascular diseases, breast, ovarian and prostate cancers. These benefits are thought to be due primarily to the high level of monounsaturated fatty acids and bioactive phenolic compounds in the olive oil. An increa...

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Bibliographic Details
Main Author: Chih, Hui Jun
Format: Thesis
Language:English
Published: Curtin University 2009
Subjects:
Margaret River
fatty acid composition
concentration
Swan Valley
phenoliccompounds
conjugated diene and triene
Frantoio
Gingin
extractiontechniques
processing aids
colour
antiradical activity
olive oil
peroxides value
sensory profile
acidity level
malaxation period
efficiency
Online Access:http://hdl.handle.net/20.500.11937/975

Internet

http://hdl.handle.net/20.500.11937/975

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