Quantification of acidity of table olives produced in the region south of Minas Gerais state
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Agrarian (Dourados. Online) |
Texto Completo: | https://ojs.ufgd.edu.br/index.php/agrarian/article/view/1911 |
Resumo: | Although Brazil is one of the world's largest consumers of olives and olive oil, all of these products in the Brazilian market is derived from imported mainly from European countries. The olive is also a recent activity and in frank expansion in Brazil. Considering that the Brazilian soils and climate conditions are very different countries traditional the cultivation of olives, it is necessary the creation or adaptation of technologies for exploitation of this activity in the country. This study aimed to evaluate the quality of five varieties of canned olives prepared so natural by evaluating the acidity of the samples in different periods after preparation. The experiment was conducted at the Experimental Farm EPAMIG in Maria da Fé, Southern Minas Gerais State, Brazil, and the evaluations were performed at the Laboratory of Food Technology and Food Science of Fundação de Ensino e Pesquisa de Itajubá (FEPI). The treatments consisted of cotton cultivars, with and without the use of NaOH and brine 7%, with or without bleaching, sea salt to 7%, coarse salt 7%, to rest in brine at 5%, 7% and 9%, restless in brine at 5%, 7% and 9%. The treatments without bleaching, with NaOH and without rest independent of salt concentration are best used for the production of table olives had a lower acidity. |
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Quantification of acidity of table olives produced in the region south of Minas Gerais stateOlea europea L.salmouraconservas Although Brazil is one of the world's largest consumers of olives and olive oil, all of these products in the Brazilian market is derived from imported mainly from European countries. The olive is also a recent activity and in frank expansion in Brazil. Considering that the Brazilian soils and climate conditions are very different countries traditional the cultivation of olives, it is necessary the creation or adaptation of technologies for exploitation of this activity in the country. This study aimed to evaluate the quality of five varieties of canned olives prepared so natural by evaluating the acidity of the samples in different periods after preparation. The experiment was conducted at the Experimental Farm EPAMIG in Maria da Fé, Southern Minas Gerais State, Brazil, and the evaluations were performed at the Laboratory of Food Technology and Food Science of Fundação de Ensino e Pesquisa de Itajubá (FEPI). The treatments consisted of cotton cultivars, with and without the use of NaOH and brine 7%, with or without bleaching, sea salt to 7%, coarse salt 7%, to rest in brine at 5%, 7% and 9%, restless in brine at 5%, 7% and 9%. The treatments without bleaching, with NaOH and without rest independent of salt concentration are best used for the production of table olives had a lower acidity. Editora UFGD2013-11-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.ufgd.edu.br/index.php/agrarian/article/view/1911Agrarian; v. 6 n. 22 (2013); 385-392Agrarian Journal; Vol. 6 No. 22 (2013); 385-3921984-2538reponame:Agrarian (Dourados. Online)instname:Universidade Federal da Grande Dourados (UFGD)instacron:UFGDporhttps://ojs.ufgd.edu.br/index.php/agrarian/article/view/1911/1587Medeiros, Rosalina Marangon LimaSilva, Daniel FernandesVilla, FabiolaFernandes, Fabio Luiz Figueiredoinfo:eu-repo/semantics/openAccess2018-06-11T09:24:09Zoai:ojs.pkp.sfu.ca:article/1911Revistahttps://ojs.ufgd.edu.br/index.php/agrarianPUBhttps://ojs.ufgd.edu.br/index.php/agrarian/oairevistaagrarian@ufgd.edu.br||1984-25381984-252Xopendoar:http://ojs.ufgd.edu.br/index.php/agrarian/oaihttp://ojs.ufgd.edu.br/index.php/agrarian/oai2018-06-11T09:24:09Agrarian (Dourados. Online) - Universidade Federal da Grande Dourados (UFGD)false |
dc.title.none.fl_str_mv |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
title |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
spellingShingle |
Quantification of acidity of table olives produced in the region south of Minas Gerais state Medeiros, Rosalina Marangon Lima Olea europea L. salmoura conservas |
title_short |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
title_full |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
title_fullStr |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
title_full_unstemmed |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
title_sort |
Quantification of acidity of table olives produced in the region south of Minas Gerais state |
author |
Medeiros, Rosalina Marangon Lima |
author_facet |
Medeiros, Rosalina Marangon Lima Silva, Daniel Fernandes Villa, Fabiola Fernandes, Fabio Luiz Figueiredo |
author_role |
author |
author2 |
Silva, Daniel Fernandes Villa, Fabiola Fernandes, Fabio Luiz Figueiredo |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Medeiros, Rosalina Marangon Lima Silva, Daniel Fernandes Villa, Fabiola Fernandes, Fabio Luiz Figueiredo |
dc.subject.por.fl_str_mv |
Olea europea L. salmoura conservas |
topic |
Olea europea L. salmoura conservas |
description |
Although Brazil is one of the world's largest consumers of olives and olive oil, all of these products in the Brazilian market is derived from imported mainly from European countries. The olive is also a recent activity and in frank expansion in Brazil. Considering that the Brazilian soils and climate conditions are very different countries traditional the cultivation of olives, it is necessary the creation or adaptation of technologies for exploitation of this activity in the country. This study aimed to evaluate the quality of five varieties of canned olives prepared so natural by evaluating the acidity of the samples in different periods after preparation. The experiment was conducted at the Experimental Farm EPAMIG in Maria da Fé, Southern Minas Gerais State, Brazil, and the evaluations were performed at the Laboratory of Food Technology and Food Science of Fundação de Ensino e Pesquisa de Itajubá (FEPI). The treatments consisted of cotton cultivars, with and without the use of NaOH and brine 7%, with or without bleaching, sea salt to 7%, coarse salt 7%, to rest in brine at 5%, 7% and 9%, restless in brine at 5%, 7% and 9%. The treatments without bleaching, with NaOH and without rest independent of salt concentration are best used for the production of table olives had a lower acidity. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-11-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.ufgd.edu.br/index.php/agrarian/article/view/1911 |
url |
https://ojs.ufgd.edu.br/index.php/agrarian/article/view/1911 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.ufgd.edu.br/index.php/agrarian/article/view/1911/1587 |
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 |
Editora UFGD |
publisher.none.fl_str_mv |
Editora UFGD |
dc.source.none.fl_str_mv |
Agrarian; v. 6 n. 22 (2013); 385-392 Agrarian Journal; Vol. 6 No. 22 (2013); 385-392 1984-2538 reponame:Agrarian (Dourados. Online) instname:Universidade Federal da Grande Dourados (UFGD) instacron:UFGD |
instname_str |
Universidade Federal da Grande Dourados (UFGD) |
instacron_str |
UFGD |
institution |
UFGD |
reponame_str |
Agrarian (Dourados. Online) |
collection |
Agrarian (Dourados. Online) |
repository.name.fl_str_mv |
Agrarian (Dourados. Online) - Universidade Federal da Grande Dourados (UFGD) |
repository.mail.fl_str_mv |
revistaagrarian@ufgd.edu.br|| |
_version_ |
1792205856709804032 |