Characterization of olive meals

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creativework.keywordsATR-FTIR spectroscopy, Chemical composition, FAAS, ICP-MS, Nutrients, Olive meals
creativework.publisherUniversity of Chemical Technology and Metallurgyjournal@uctm.eduen
dc.contributor.authorMladenov M.
dc.contributor.authorPashev A.
dc.contributor.authorGentscheva G.
dc.date.accessioned2024-07-16T11:16:50Z
dc.date.accessioned2024-07-16T11:18:59Z
dc.date.available2024-07-16T11:16:50Z
dc.date.available2024-07-16T11:18:59Z
dc.date.issued2020-01-01
dc.description.abstractThe current communication describes results of olive meals characterization. The chemical composition in respect to nutrients (N, P, K, Ca, Mg, C), some microelements and heavy metals (Al, Co, Cu, Fe, Zn, Ni, Cd, Mn, Mo, Pb, Cr, As, Se, and Sr) is studied. FAAS, ISP-MS and ATR-FTIR spectroscopy methods are used. Parameters as moisture and contents of volatile compounds, raw oil, raw fibres, raw proteins, ash residues and insoluble ash are also examined. Adequate conclusions and recommendations in respect to olive meals utilization are advanced on the ground of the results obtained.
dc.identifier.issn1314-7978
dc.identifier.issn1314-7471
dc.identifier.scopusSCOPUS_ID:85090939190en
dc.identifier.urihttps://rlib.uctm.edu/handle/123456789/1284
dc.language.isoen
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85090939190&origin=inward
dc.titleCharacterization of olive meals
dc.typeArticle
oaire.citation.issue4
oaire.citation.volume55
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