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" آنتی اکسیدان و اسیدهای چرب روغن زیتون "
/فروزان آجودانی نمین
| نام مرکز
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موسسه آموزش عالی امام خمینی (ره)
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| نوع مدرک
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پایان نامه فارسی
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| زبان مدرک
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فارسی
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| شماره رکورد
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18585243
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| شماره مدرک
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۵۰۵۱
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| شماره راهنما
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ک.پ،ر.د،۶،۱۳۹۱
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| سرشناسه
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آجودانی نمین، فروزان، نویسنده
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| عنوان
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آنتی اکسیدان و اسیدهای چرب روغن زیتون [پایان‌نامه]
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| نویسنده
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/فروزان آجودانی نمین
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| دانشگاه/دانشکده
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مرکز آموزش عالی امام خمینی ره
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| سال تحصیل
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، ۱۳۹۰-۹۱
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| مقطع تحصیلی
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کارشناسی
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| رشته تحصیلی
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، تولید دانه های روغنی
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| دانشگاه/ دانشکده
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، مرکز آموزش عالی امام خمینی ره
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| صفحه شمار
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۴۳ص.: مصور، جدول
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| يادداشت
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چاپی
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| چکيده
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Olive tree has been planted in Mediterranean climate since thousands of years ago, to produce and consume its fruit. From past civilizations till now, olive fruit has been used in different ways to produce the oil and fresh fruit needed by human. In Iran, little attention has been paid to olive but recently, developing the olive cultivation has been proceeded in many provinces and gradually consuming olive oil and its conserves is going to be included in food diet. Quality of olive oil than other vegetable oils depends on the different fatty acid contents and extraction methods. Olive oil is somehow the only vegetable oil that contains 55-83 of Oleic Acid, which leads in its stability against heat. Therefore it's the best for frying usage. It also has the least level of Linoleic Acid (C18-3), 0.3-0.8 percents.Different extraction methods play a role in oil quality. The methods such as pressing and percolation that consumes the least amount of water, has better oil quality than centrifugation. environmental and climate factors also play a role in oil quality , e.g. the Oleic Acid of olive oil produced in Sisil and Italy differs between 10-15 percents .
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اصغری‌استاد راهنما
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| موضوع
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.ytilauq lio evilo eht gnitsoob ni stcudnoc lorehpocot dna lonehpylop sa hcus sdnuopmoc cilonehp tnereffiD . eneigyh dna htlaeh s'yteicos gnidivorp ni sdael dna SOR fo tnuoma eht gnicuder yb sllec namuh ni segamad sdiova hcihw tnadixO itnA dellac , lio evilo ni sdnuopmoc tnereffid era ereht , sdica yttaf ot noitidda nI
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