https://socictopen.socict.org/files/original/5c9e1caff4115ce34a2b269fb392e7cc.pdf 5b16722d86892d16f9644ac6f3cbfe14 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 Effect of the addition of garlic on the stability and sensory quality of olive paste Creator An entity primarily responsible for making the resource M. Schwartz, V. Quitral, C. Daccarett, R. Callejas Description An account of the resource The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa). Microbiological, physicochemical and sensory changes were monitored in both pastes at time zero and during storage up to 90 days at 4°C. Microbiological parameters remain within acceptable limits from the point of view of health. The addition of garlic to the olive paste leads to increased acidity (% lactic acid) and a significant decrease (p < 0.05) in pH at 30 and 60 days of storage. The addition of garlic produces a lower increase in peroxide value after 90 days of storage. An instrumental color analysis indicates that Pa is brighter and has greater color intensity. Acceptability is similar between the pastes. The sensory quality indicates that Pa has better appearance, aroma, texture and flavor. Rancidity is less than perceived in Pa. The tastes sour, salty and bitter are lower in Pa. According to the results, the addition of garlic is recommended for olive paste and similar foods. Date A point or period of time associated with an event in the lifecycle of the resource 2011 Subject The topic of the resource acidity, color, garlic, olives, pH, peroxide value, sensory analysis Identifier An unambiguous reference to the resource within a given context 10.3989/gya.102210 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/1332" target="_blank" rel="noreferrer noopener">http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1332</a>