Elaboration of Table Olives: Assessment of New Olive Genotypes
Sign Up to like & getrecommendations! Published in 2018 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201800008
Abstract: Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits,… read more here.
Keywords: style black; ripe olives; black ripe; spanish style ... See more keywords
The PDO and PGI Table Olives of Spain
Sign Up to like & getrecommendations! Published in 2019 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201800136
Abstract: This article gives an overview of the current use of the European system of protected designation of origin (PDO) and protected geographical indication (PGI) for Spanish table olives. To date, there have been two PDOs… read more here.
Keywords: table olives; pgi; european system; pdo pgi ... See more keywords
Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03782-x
Abstract: Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table… read more here.
Keywords: olive leaf; fermentation; leaf extract; fermentation process ... See more keywords
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
Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.052
Abstract: A high performance liquid chromatography method, coupled to diode-array and fluorescence detectors, with a previous solid-liquid extraction, has been developed for the simultaneous detection and quantification of polyphenolic compounds in table olives and in olive… read more here.
Keywords: liquid chromatography; table olives; olive paste; method ... See more keywords
Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.08.064
Abstract: Conventional multivariate and compositional data analyses were applied tentatively to investigate the effects of processing steps and fat extraction systems on the fatty acid profiles of green Spanish-style Gordal table olives. In the first case,… read more here.
Keywords: green spanish; acid profiles; fatty acid; compositional data ... See more keywords
Insights into the evolution of Greek style table olives microbiome stored under modified atmosphere: Biochemical implications on the product quality
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108286
Abstract: Abstract Olives are among the main components of the Mediterranean diet, rich in micronutrients and powerful antioxidants; their unique organoleptic properties and high nutritional value have increased table olive consumption worldwide. The purpose of this… read more here.
Keywords: insights evolution; greek style; table olives; product ... 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
Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.05.039
Abstract: Abstract Starters are widely used for driving food fermentations faster and more safely. Recently, the use of natural autochthonous microbiota is being reappraised for obtaining products with peculiar and unique characteristics. The aim of this… read more here.
Keywords: cagliari table; fermentation; tonda cagliari; table olives ... See more keywords
Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas.
Sign Up to like & getrecommendations! Published in 2017 at "Talanta"
DOI: 10.1016/j.talanta.2017.03.066
Abstract: The work presents the application of compositional data methodology to analytical results, taking as an example the study of the volatile profiles of green Spanish-style table olives according to cultivars and production areas. For this… read more here.
Keywords: methodology; analysis; compositional data; application compositional ... See more keywords
Effect of different fermentation processes on the phytochemical properties of green table Olives
Sign Up to like & getrecommendations! Published in 2020 at "Revista Brasileira De Fruticultura"
DOI: 10.1590/0100-29452020409
Abstract: 4Department of Nutrition and Food Technology, Jordan University of Science and Technology. Irbid, Jordan. E-mails: sana_gammoh@hotmail. com; [email protected]; [email protected] Abstract Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives.… read more here.
Keywords: fermentation methods; content; fermentation; effect ... See more keywords