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Improvement of texture characteristics of some european olive- fruit varieties suitable for table-olive purposes ~ OLITEXT

Reference	BBS/E/F/04227174
Principal Investigator / Supervisor	Professor Keith Waldron
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	141,201
Status	Completed
Type	Institute Project
Start date	01/09/1997
End date	31/12/2000
Duration	40 months

Abstract

The objectives of this research are (1) to increase the understanding of the chemical and biochemical processes that occur during the production of processed olives in relation to product quality (texture) as modulated by the stage of ripening and agronomic factors; (2) to investigate the effects of debittering treatments on final olive texture; (3) to use the knowledge gained to develop and/or improve production methods and thereby optimise table-olive texture

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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