Results 271 to 280 of about 2,223,860 (319)

Table olive polyphenols: A simultaneous determination by liquid chromatography-mass spectrometry.

Journal of Chromatography A, 2020
Table olives contain a wide range of polyphenols responsible for protective effects on health that have been associated with a lower prevalence of chronic diseases.
Rocío Moreno-González, M. Juan, J. Planas   +2 more
semanticscholar   +1 more source

Main Antimicrobial Compounds in Table Olives

Journal of Agricultural and Food Chemistry, 2007
The inhibitors involved in the lactic acid fermentation of table olives were investigated in aseptic olive brines of the Manzanilla and Gordal varieties. Phenolic and oleosidic compounds in these brines were identified by high-performance liquid chromatography with ultraviolet and electrospray ionization mass spectrometry detection, and several ...
Eduardo, Medina, Manuel, Brenes, Concepción, Romero, Aranzazu, García, Antonio, de Castro   +4 more
openaire   +2 more sources

Table olives.

2008
AbstractWorldwide interest exists in using processing methods for olives such as brine, fermentation and salt-/heat-drying methods rather than processing with lye (caustic soda). Primary processing involves any of several operations (soaking, fermentation, lye treatment or heat).
openaire   +1 more source

Treatment of table olive processing wastewaters using electrocoagulation in laboratory and pilot-scale reactors

Chemical engineering research & design, 2019
Electrocoagulation-(EC) is investigated as an alternative, cost-efficient, method for the treatment or post-treatment of table olive processing wastewaters (TOPWs). Experiments were performed in both laboratory and pilot-scale reactors using aluminum and
Andreas K. Benekos, Charikleia Zampeta, Rafailia Argyriou, C. Economou, I. Triantaphyllidou, T. Tatoulis, A. Tekerlekopoulou, D. Vayenas   +7 more
semanticscholar   +1 more source

Producing Table Olives

2007
Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into ...
openaire   +1 more source

Insecticide residues in olive oils and table olives from efforts to control the olive fly

1962
Olive oil occupies a leading position among the agricultural products of the nations of the Mediterranean Basin, such as Italy, France, Greece, Spain, Portugal, Turkey, Yugoslavia, Tunisia, Libya, Israel, Morocco, Algeria, etc. This oil is both a basic component of the diets of the people of these nations and a major item in their foreign trade ...
openaire   +2 more sources

TEXTURE OF TABLE OLIVES AND PIMENTOS

Journal of Texture Studies, 1979
ABSTRACTMechanical and chemical methods applied to quantifying the texture of table olives and pimientos are reviewed, and examples are given of studies on factors affecting the texture of these products (such as fruit maturity and processing) in which these methods have been used.
openaire   +1 more source

Table Olives

2010
Paola Lavermicocca, Mauro Rossi, Francesco Russo, Rajaventhan Srirajaskanthan   +3 more
openaire   +2 more sources

Lipids and phenols in table olives

European Journal of Lipid Science and Technology, 2003
AbstractThe olive fruit is essentially constituted by the epicarp, or skin, mesocarp, or pulp, and the endocarp, or stone, and the latter includes the seed. Table olives (also called eating olives) are prepared from healthy, specifically cultivated, olive varieties picked at the right maturation stage and whose quality, after appropriate processing ...
openaire   +1 more source

Consumers’ Behavior towards Table Olives

ETP International Journal of Food Engineering, 2017
YILDIZ, ELİF, AKPINAR BAYİZİT, ARZU, ÖZCAN, TÜLAY, VURAL, HASAN, DELİKANLI KIYAK, BERRAK, YILMAZ ERSAN, LÜTFİYE   +5 more
openaire   +6 more sources