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Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties
Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require ...
Phenolics profile of a naturally debittering olive in comparison to regular olive varieties
BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol ...
Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines
Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and ...