Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oils
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DOI: 10.1007/s11694-018-9932-z
Abstract: Because of the limited number and size of the oil extraction opportunities, olives are generally piled and stored at ambient temperatures for weeks before processing. Under these conditions biochemical changes could result a negative affect… read more here.
Keywords: fatty acid; gemlik olives; compounds fatty; phenolic compounds ... See more keywords
Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
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DOI: 10.1007/s11694-024-02371-7
Abstract: The oil results of the scratched “Ayvalık” and “Gemlik” olive varieties on the 0th day of fermentation were determined between 50.01 (lye) and 67.57% (NaOH) to 57.35 (salt) and 72.95% (NaOH), respectively. The oil results… read more here.
Keywords: ayval gemlik; fermentation; gemlik olives; fatty acid ... See more keywords
Yeast Identification During Fermentation of Turkish Gemlik Olives.
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DOI: 10.1111/1750-3841.14124
Abstract: Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by… read more here.
Keywords: yeast identification; gemlik; identification fermentation; gemlik olives ... See more keywords