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Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
discriminant analysis fatty alcohols ripe table olives sterols triterpenic alcohols
2014/3/10
The unsaponifiable matter, sterols and fatty and triterpenic alcohol changes during ripe olive processing were studied. At the end of processing, the values of most of these parameters were within the...
Determination of antagonistic starter cultures for pickle and olive fermentation processes
pickle olive Lactobacillus antimicrobial activity
2014/3/10
In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickl...
30 Jan 2007，NSW Minister for Primary Industries, Ian Macdonald, today opened the new $1.2 million state-of-the-art Australian Oils Research Laboratory at Wagga Wagga Agricultural Institute (WWAI).