Discusses composition, processing technologies, and utilization of oilseeds, including
current developments in their processing into oil, protein products, and other byproducts …

I. INTRODUCTION Olive (OleaeuropaeaL., familyOleaceae) isaperennialevergreentree.
Itgrowswellin temperateclimateswithwarm, drysummers. Theothernamesofoliveareaceituna …

This study was carried out to study some quality indices (acid value, peroxide value and UV
absorption K232nm, K270nm and∆ K) of virgin olive oil of three varieties (Coratina …

Olive fruits of Picual and Shemlalli cultivars were exposed to microwaves generated from an
oven at low and moderate power settings for 9 and 12 min. The gross chemical …

Yoghurt coagulums were prepared from buffaloe's milk standardized to 3% fat and heated to
70, 80 and 90° C. The yoghurt samples were stored at 4 and 12° C for 2, 4 and 6 days …

This study was carried out during the two successive seasons of 2005 and 2006 on three
olive cultivars (Toffahi, Kroniaki and Picual) grown under newly reclaimed soil in Egypt to …

Olive (Olea europaea L., family Oleaceae) is a perennial evergreen tree. It grows well in
temperate climates with warm, dry summers. The other names of olive are aceituna, oliva …

Ripe black olive fruits (13 vaieties) grown in Egypt were used for pickling using the 10% slat
solution and the semi-dry salt methods. The main factors which influence the characteristics …