https://www.socictopen.socict.org/files/original/686f8e781d207ac37e6b303f9df42024.pdf 4affdb73cd2d54c6256432fc9c7c6f58 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Development of spreadable olive paste from the Sevillana variety Creator An entity primarily responsible for making the resource Marco Schwartz, Vilma Quitral, Claudia Daccarett, Julio Callejas Description An account of the resource The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate), and antioxidants (T. B. H. Q.) to crushed olives. These were characterized by recording microbial, physical, chemical and sensory measurements and shelf life was evaluated over three months of storage at room temperature (18 °C) and under refrigeration (4 °C). The final microbial count of the paste was less than 100 ufc/ml. Sensory testing demonstrated that it was acceptable and storage conditions did not significantly affect the product.The pH of the paste decreased with time (4.3 to 4.17), resulting in increased acidity which was affected by storage temperature. The peroxide index, increased with time, (from 5 to 27 meq peroxide/kg oil). However, the pastes were not perceived to be rancid after sensory testing. Regarding the color, the main change observed was a darkening of the paste, as determined using the parameter L*. The shelf life of the olive paste was 90 days either under refrigeration or at room temperature. Date A point or period of time associated with an event in the lifecycle of the resource 2009 Subject The topic of the resource Olive, Sensory, color, microbiological, olive paste, olive pulp, peroxide value Identifier An unambiguous reference to the resource within a given context 10.3989/gya.020609 Source A related resource from which the described resource is derived Grasas y Aceites Publisher An entity responsible for making the resource available Consejo Superior de Investigaciones Científicas Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nutrition. Foods and food supply Relation A related resource <a href="http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/598" target="_blank" rel="noreferrer noopener">http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/598</a>