Grasas y Aceites, Vol 42, No 6 (1991)

Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives


https://doi.org/10.3989/gya.1991.v42.i6.1202

A. H. Sánchez Gómez
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. J. Fernández Díez
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


Statistical analysis of the results obtained for fat, reducing sugars, and moisture, in the fresh pulp of olives from two Spanish varieties, Gordal and Zorzaleña, and one of Greek origin, Conservolea, during the growth and ripening period, gives rise to a multiple regression equation, which is valid for the three considered varieties.
No significant differences, related to variety, crop, and culture region, were found in this study.

Keywords


Fat; Moisture; Multiple regression; Olive (pulp); Reducing sugars

Full Text:


PDF


Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es