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Identification of ancient olive oil processing methods based on olive remains by Peter Warnock

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Published by Archaeopress in Oxford .
Written in English

Subjects:

  • Olive oil -- Syria -- History.,
  • Olive oil industry -- Palestine -- History.,
  • Olive oil industry -- Syria -- History.,
  • Olive oil -- Palestine -- History.,
  • Syria -- Antiquities.,
  • Palestine -- Antiquities.

Book details:

Edition Notes

Includes bibliographical references.

StatementPeter Warnock.
SeriesBAR international series -- 1635
Classifications
LC ClassificationsTP683 .W36 2007
The Physical Object
Paginationvii, 104 p. :
Number of Pages104
ID Numbers
Open LibraryOL19691156M
ISBN 101407300490
ISBN 109781407300498

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1. Introduction. To begin, the methodology followed to reconstruct the origin and history of the olive is presented. The genetic structure (density of alleles across the geographic distribution of individuals) based on allele frequencies of the present oleaster tree in the Mediterranean Basin computed with different methods of comparison with the genetic structure of cultivars grouped based on Cited by: 4. On the contrary, free HT is present in considerable amounts in olive mill solid–liquid wastes from two-phase olive oil processing, as well as in olive-mill waste waters from traditional and industrial three-phase plants. The natural mechanism that occurs when the olive tree forms free HT is enzymatic hydrolysis. Ernie H. Unger, in Canola, Introduction. Canola oil is used throughout the world. Although some of the same basic processing principles and technologies are applied, specifics of equipment available, age of equipment, technology, regional economics, labor availability, and local cultures and taste preferences ultimately determine the specifics used in processing. Tania Bracci, in Olives and Olive Oil in Health and Disease Prevention, Origin and Systematics of the Olive. Olive (Olea europaea L.) is one of the oldest agricultural tree crops and has been an important source of oil since ancient times. Olive belongs to the family Oleaceae, which includes about 30 genera and species (Cronquist.

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The beginning of olive (olea europaea) cultivation in the old world: A reassessment remains from ancient times. Olive oil was one of the most common organic residues detected in the. Modern Technology of Paints, Varnishes & Lacquers (2nd Edition) - Ebook written by NIIR Board. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Modern Technology of . Although the meat in the ancient stew was probably barbequed, like these lamb chops (upper-left), it was then cut off the bone and cooked with pulses (lentile) herbs and spices, honey, wine, and olive oil. Flat bread might have served as an all-purpose utensil in lieu . Palm Oil: Processing, Characterization and Utilization in the Food Industry – A Review Article (PDF Available) in Food Bioscience 10 · January with 8, Reads How we measure 'reads'.