Zagazig University Digital Repository
Home
Thesis & Publications
All Contents
Publications
Thesis
Graduation Projects
Research Area
Research Area Reports
Search by Research Area
Universities Thesis
ACADEMIC Links
ACADEMIC RESEARCH
Zagazig University Authors
Africa Research Statistics
Google Scholar
Research Gate
Researcher ID
CrossRef
Physico-chemical properties of Azizi' green pickled olives as affected by alkali process
Faculty
Agriculture
Year:
1999
Type of Publication:
Article
Pages:
320-324
Authors:
El-Makhzangy, A, Abdel-Rhman, A
DOI:
10.1002/(SICI)1521-3803(19991001)43:5<320::AID-FOOD320>3.0.CO;2-8
Journal:
NAHRUNG-FOOD WILEY-V C H VERLAG GMBH
Volume:
43
Research Area:
Food Science \& Technology
ISSN
ISI:000083256600006
Keywords :
Physico-chemical properties , Azizi' green pickled olives
Abstract:
This work was carried out to study the effect of lye treatment at different concentrations (1.0, 2.0 and 2.5\%) on some physical-chemical changes of green table olive `Azizi' cultivar during fermentation process. Results indicated that lye treatment at 1\% and 2\% using sodium hydroxide were the more suitable concentration for processing green table olive `Azizi' cultivar under Egyptian condition, where the quality in texture, colour, flavour and appearance was recorded. Statistical analysis revealed that there were significant differences in pH, NaCl content and acidity of green olive during the fermentation period as affected by lye treatment. A positive correlation was found between the sensorial properties of pickled olives.
Online
PDF
جامعة المنصورة
جامعة الاسكندرية
جامعة القاهرة
جامعة سوهاج
جامعة الفيوم
جامعة بنها
جامعة دمياط
جامعة بورسعيد
جامعة حلوان
جامعة السويس
شراقوة
جامعة المنيا
جامعة دمنهور
جامعة المنوفية
جامعة أسوان
جامعة جنوب الوادى
جامعة قناة السويس
جامعة عين شمس
جامعة أسيوط
جامعة كفر الشيخ
جامعة السادات
جامعة طنطا
جامعة بنى سويف