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- W2018596997 abstract "Several factors affecting “Spanish green olive” processing (fruit ripeness, fruit size, lye concentration, and its penetration through the flesh) have been studied at industrial and/or pilot plant scales, the final texture being related to pitting losses and cell wall composition. Olives at different stages of ripeness suffered major losses during the pitting process: green unripe olives were excessively firm and the cell wall of changing-color olives was too disorganized to give good industrial results. When the other factors were studied, a very clear result was obtained: only in very strong treatments (high concentration of lye and 100% penetration into the flesh), whatever the fruit size, were major losses quantified. Furthermore, these losses were related to significant decreases in texture and to changes in the composition of polysaccharides, which are very important in the cell wall structure: carbonate-soluble pectins, 24% KOH-soluble hemicelluloses, and α-cellulose. Keywords: Olive; ripening; processing; texture; pitting losses" @default.
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- W2018596997 date "1997-10-01" @default.
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- W2018596997 title "Factors Affecting the “Spanish Green Olive” Process: Their Influence on Final Texture and Industrial Losses" @default.
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- W2018596997 doi "https://doi.org/10.1021/jf970161v" @default.
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