Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization

Pintado, Cristina Miguel; Catulo, Luís; Peres, Cidália; Peres, Maria de Fátima

http://hdl.handle.net/10400.11/8467

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Authors

Pintado, Cristina Miguel

Catulo, Luís

Peres, Cidália

Peres, Maria de Fátima

Abstract(s)

Research has been carried out to ascertain the influence of Lactobacillus pentosus DSM 16366 as freeze-dried cells and culture in nutritive media on fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ Spanish style green table olives. Results showed that there were no relevant differences on spontaneously or induced fermented fruit when comparing those compositions.

Keywords

Olea europaea Lactobacillus pentosus Erytrodiol Uvaol Mediterranean diet

URI

http://hdl.handle.net/10400.11/8467

Citation

PINTADO, Cristina Miguel [et al.] (2012) - Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization. Acta Horticulturae. Vol. 949, p. 469-472. DOI: https://doi.org/10.17660/ActaHortic.2012.949.69

Publisher

ISHS

DOI

https://doi.org/10.17660/ActaHortic.2012.949.69

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ESACB - Artigos em revistas com arbitragem científica

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