Occurrence of toxigenic Penicillium polonicum in retail green table olives from the Saudi Arabia market
Sign Up to like & getrecommendations! Published in 2019 at "Biocatalysis and Agricultural Biotechnology"
DOI: 10.1016/j.bcab.2019.101314
Abstract: Abstract In Saudi Arabia, table olives are widely consumed as appetizers, pickles, and food additives. Many food-borne fungal pathogens such as Penicillium specie have ability to survive on prepared and preserved green table olives. Penicillium… read more here.
Keywords: retail green; green table; saudi arabia; penicillium polonicum ... See more keywords
Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.10.027
Abstract: Abstract Spanish-style green table olives pasteurized and stored in two types of pasteurizable plastic pouches and glass bottles were analyzed for color parameters and volatile components after 6.5 months of storage at 30 °C. Color parameters… read more here.
Keywords: color; style green; green table; olives pasteurized ... See more keywords
Revealing the microbial diversity and physicochemical characteristics of Brazilian untreated green table olives.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of applied microbiology"
DOI: 10.1093/jambio/lxac043
Abstract: AIM This work evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives of the Ascolano and Grappolo cultivars. METHODS AND RESULTS Twenty species of mesophilic bacteria,… read more here.
Keywords: diversity physicochemical; microbial diversity; green table; untreated green ... See more keywords