Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review [PDF]
Fermentation, 2022 The table olive industry generates high amounts of wastewater annually during the alkaline treatment, fermentation, and washing steps of olives. High conductivity and salt content, as well as the high organic and biophenol contents of these waters, is a ...
Alberto J. Huertas-Alonso +10 more
doaj +3 more sources
Table Olive Wastewater: Problem, Treatments and Future Strategy. A Review [PDF]
Frontiers in Microbiology, 2018 The table olive industry produces a high quantity of wastewater annually. These wastewaters are very problematic because of their characteristics of high organic matter, high phenolic content, high salinity and conductivity.
Bárbara Rincón-Llorente +3 more
doaj +3 more sources
“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?
Applied Sciences, 2022 The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural
Nuno Rodrigues +4 more
doaj +3 more sources
Fungal Biodiversity in Commercial Table Olive Packages
SSRN Electronic Journal, 2022 In this work, a total of 72 commercial table olive packages obtained from different international markets were analysed to determine their fungal biodiversity. Viable fungal counts ranged from the detection threshold (
Antonio Benítez-Cabello +4 more
openaire +4 more sources
Elaboration of Table Olives: Assessment of New Olive Genotypes [PDF]
European Journal of Lipid Science and Technology, 2018 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, processed olives, and brines.
Rallo, Pilar +7 more
openaire +4 more sources
Social and economics repercussions of the table olive sector
Grasas y Aceites, 2007 This work studies the most relevant economic and social elements concerning the table olive in Andalusia, from the grove to the processing and seasoning industry.
M. David García Brenes
doaj +3 more sources
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. [PDF]
Foods, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them ...
Benítez-Cabello A +5 more
europepmc +3 more sources
Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches [PDF]
Foods, 2020 This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa)
Antonio López-López +2 more
doaj +2 more sources
A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive
Applied MicrobiologyThe traditional fermentation of table olives is a complex and dynamic, process, carried out by a consortium of microorganisms that interact with each other and contribute to the uniqueness and attractiveness of the final product.
Fátima Martins +2 more
doaj +2 more sources
In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms. [PDF]
Foods, 2023 In recent years, there has been a growing interest in obtaining probiotic bacteria from plant origins. This is the case of Lactiplantibacillus pentosus LPG1, a lactic acid bacterial strain isolated from table olive biofilms with proven multifunctional ...
López-García E +4 more
europepmc +2 more sources