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Genetic and Phenotypic Variations Within Ancient 'Mehras' Olive (<i>Olea europaea</i> L.). [PDF]
Int J Mol SciAl-Mohusaien RM +6 more
europepmc +1 more source
AN IMPACT ASSESSMENT OF ORIGIN LABELING ON TABLE OLIVE AND OLIVE OIL DEMAND
Acta Horticulturae, 2008 In recent years, regional products and Geographical Indications (GIs) have become popular. When consumer's interest towards regional products was discovered, producers and companies tried to capitalize this interest. Origin labeled products begun to be used as a marketing strategy in food and agricultural sector. Alcoholic beverages, cheeses, meats and
Guldas, METİN, Duman, S.
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Microflora of table olive fermentation
Gıda ve Yem Bilimi Teknolojisi DergisiObjective: Olive consumption has been showing an increasing trend in recent years due to the increasing interest in healthy and balanced nutrition. Olives are consumed in different ways such as table olives and olive oil. Fermentation of table olives is very important to remove bitterness and to produce safe table olives with appropriate sensory and ...
Ahmet Bekteş +2 more
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2002
Unprocessed olives are well-known sources of phenolic antioxidants with important biological properties. Processing methods to prepare table olives may cause a reduction of valuable phenols and may deprive the food of precious biological functions. The present work was undertaken to evaluate table olives produced in Greece as sources of biophenols ...
Georgios, Blekas +4 more
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Unprocessed olives are well-known sources of phenolic antioxidants with important biological properties. Processing methods to prepare table olives may cause a reduction of valuable phenols and may deprive the food of precious biological functions. The present work was undertaken to evaluate table olives produced in Greece as sources of biophenols ...
Georgios, Blekas +4 more
openaire +2 more sources
, 2021
The table olive industry produces a high quantity of wastewater (TOPW) whose management represents a challenge due to its environmental risk. TOPW samples from an industrial site were characterized and different individual and integrated treatment ...
Juan C. Aldana, J. L. Acero, P. Álvarez
semanticscholar +1 more source
The table olive industry produces a high quantity of wastewater (TOPW) whose management represents a challenge due to its environmental risk. TOPW samples from an industrial site were characterized and different individual and integrated treatment ...
Juan C. Aldana, J. L. Acero, P. Álvarez
semanticscholar +1 more source
Biotechnological innovations for table olives
International Journal of Food Sciences and Nutrition, 2015The production of table olives is based on a relatively simple flow chart, including debittering and lactic fermentation. Producers' demand for innovation was the background to design and test some innovative and alternative approaches, i.e. the selection of suitable starter cultures (both lactic acid bacteria and yeasts), the production of functional ...
BEVILACQUA, ANTONIO +5 more
openaire +2 more sources
2016
Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Amélia Martins Delgado +2 more
openaire +1 more source
Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Amélia Martins Delgado +2 more
openaire +1 more source
Journal of food microbiology
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a ...
Elio López-García +3 more
semanticscholar +1 more source
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a ...
Elio López-García +3 more
semanticscholar +1 more source
Journal of food microbiology, 2023
The microbial ecologies of fish, such as the olive flounder (Paralichthys olivaceus), one of the most widely consumed fish in East Asia, remain to be elucidated.
Ye Won Hong +3 more
semanticscholar +1 more source
The microbial ecologies of fish, such as the olive flounder (Paralichthys olivaceus), one of the most widely consumed fish in East Asia, remain to be elucidated.
Ye Won Hong +3 more
semanticscholar +1 more source
Role of yeasts in table olive production
International Journal of Food Microbiology, 2008Table olives are a traditional fermented vegetable of the Mediterranean countries, but their production and consumption are now spread all around the world. Yeasts can play a double role in this food. They are present throughout the fermentative process and it is generally accepted that they can produce compounds with important organoleptic attributes ...
F N, Arroyo-López +3 more
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