000130405 001__ 130405
000130405 005__ 20240125162930.0
000130405 0247_ $$2doi$$a10.1007/s11746-013-2408-8
000130405 0248_ $$2sideral$$a85901
000130405 037__ $$aART-2014-85901
000130405 041__ $$aeng
000130405 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M.$$uUniversidad de Zaragoza
000130405 245__ $$aQuality characterization of the olive oil from var. Tosca 07 grown in a commercial high density orchard
000130405 260__ $$c2014
000130405 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130405 5203_ $$aA high density olive orchard represents a new planting system that requires cultivars with low vegetative vigor, such as Arbequina and Arbosana varieties. Different cultivars provide different performances in such orchards. This research was performed in order to determine the behavior of the new olive variety Tosca 07 in a commercial, high density orchard. The quality of Tosca 07 olive oils in three different maturity degrees during two crops seasons by physico-chemical and nutritional characterization were compared with Arbequina olive oils obtained from trees grown under the same conditions. Tosca 07 is a very interesting olive variety for high ensity orchards. Because of its early ripening, it would be suitable for early harvesting, and this could be interesting for avoiding cold temperatures, frost, etc. Tosca 07 olive oils have also demonstrated a very suitable chemical composition in comparison with Arbequina olive oils, especially for their high content of antioxidant compounds (a-tocopherol and pigments) present within the oils.
000130405 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130405 590__ $$a1.541$$b2014
000130405 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b54 / 122 = 0.443$$c2014$$dQ2$$eT2
000130405 591__ $$aCHEMISTRY, APPLIED$$b32 / 72 = 0.444$$c2014$$dQ2$$eT2
000130405 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130405 700__ $$aBenito, M.
000130405 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000130405 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez- Gimeno, A.C.$$uUniversidad de Zaragoza
000130405 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130405 773__ $$g91, 4 (2014), 613-622$$pJ. Am. Oil Chem. Soc.$$tJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY$$x0003-021X
000130405 8564_ $$s774749$$uhttps://zaguan.unizar.es/record/130405/files/texto_completo.pdf$$yPostprint
000130405 8564_ $$s489590$$uhttps://zaguan.unizar.es/record/130405/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130405 909CO $$ooai:zaguan.unizar.es:130405$$particulos$$pdriver
000130405 951__ $$a2024-01-25-15:07:59
000130405 980__ $$aARTICLE