Application of Digital Olfaction for Table Olive Industry. [PDF]
Sensors (Basel), 2022 The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations.
Sánchez R +5 more
europepmc +2 more sources
Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. [PDF]
Front Microbiol, 2021 Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially ...
Anagnostopoulos DA, Tsaltas D.
europepmc +2 more sources
The Link Between Geographic Indication, Sustainability, and Multifunctionality: The Case of Table Olive Groves in Western Turkey. [PDF]
Erwerbsobstbau (Berl), 2022 As in all branches of agricultural production, it is thought that the concepts of sustainability, geographical indication, and multifunctionality are very important in table olive farming.
Tok N, Çobanoğlu F, Tunalıoğlu R.
europepmc +2 more sources
Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars. [PDF]
Foods, 2022 Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil ...
Ramírez EM +3 more
europepmc +2 more sources
Table olive elicits antihypertensive activity in spontaneously hypertensive rats. [PDF]
J Sci Food Agric, 2023 BACKGROUND Table olives are a food with a high content of bioactive compounds with cardioprotective properties, such as oleic acid, polyphenols, and pentacyclic triterpenes. Here, we investigate the effect of the intake of table olives on blood pressure (
Franco-Ávila T +3 more
europepmc +2 more sources
Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae. [PDF]
Molecules, 2022 Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization.
Martín-Vertedor D +5 more
europepmc +2 more sources
Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style. [PDF]
Front Microbiol, 2021 Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and ...
Sab C +5 more
europepmc +2 more sources
Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations. [PDF]
Foods, 2021 Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered ...
Garrido-Fernández A +4 more
europepmc +2 more sources
Grasas y Aceites, 2021 The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium.
F. Panebianco, A. Caridi
doaj +1 more source
Table olives and health: a review [PDF]
Journal of Nutritional Science, 2020 AbstractTable olives, a product of olive tree (Olea europaeaL.), is an important fermented product of the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and the processing method employed are the main factors influencing the nutritional and non-nutritional composition of table olives and their organoleptic ...
Janete Rocha, Nuno Borges, Olívia Pinho
openaire +4 more sources