Results 61 to 70 of about 2,223,860 (319)
Application of mixed starter culture for table olive production
, 2021 The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms.
Zeynep Şeyda Erdemir Tıraş +1 more
semanticscholar +1 more source
Molecules, 2023 Recent advances in biotechnology have ensured that one of the main olive tree by-products is olive leaf extract (OLE), a rich source in bioactive compounds.
Dalel Mechi +3 more
semanticscholar +1 more source
Reducing Phenolics Related to Bitterness in Table Olives
Journal of Food Quality, 2018 Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit.
Rebecca L. Johnson, Alyson E. Mitchell
doaj +1 more source
QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME. [PDF]
Journal of Food and Dairy Sciences, 2010 Table olive is one of the important appetizers in the Mediterranean region. Quality of table olive rely on the cultivar and pickling process especially fermentation process.
M. ElSorady
doaj +1 more source
Agronomy, 2023 Bactrocera oleae (Rossi), the olive fly, represent an important biotic factor in olive groves (Olea europaea L.) causing significant production losses.
Antonio González-Fernández +4 more
doaj +1 more source
Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms. [PDF]
Front Microbiol, 2019 In the present study, a total of 554 lactic acid bacteria (LAB) isolates were obtained from the olive surface of Manzanilla, Gordal, and Aloreña cultivars processed as green Spanish-style or directly brined (natural) olives.
Benítez-Cabello A +5 more
europepmc +2 more sources
Fermentation, 2020 In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms.
B. Lanza +8 more
semanticscholar +1 more source
A Depolarizing Leak in Sodium Bicarbonate Cotransporter NBCe1 Causes Brain Edema
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objectives SLC4A4 encodes electrogenic sodium bicarbonate cotransporter NBCe1, prominently expressed in kidney and brain. Recessive loss‐of‐function variants in SLC4A4 cause proximal renal tubular acidosis, no brain edema. In the brain, NBCe1 is expressed by astrocytes, where it regulates pH and mediates astrocyte volume changes.
Quinty Bisseling +16 more
wiley +1 more source
Sevillian genuine Manzanilla cultivar
Grasas y Aceites, 1999 The paper describes how the Manzanilla cultivar grown in the Sevilla province perfectly fulfils the required characteristics of a table olive cultivar.
L. Rejano Navarro
doaj +1 more source
Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy
Chemosensors, 2023 Californian-style is one of the most important black table olive elaborations. During its processing, table olives produce acrylamide, a potential carcinogen compound generated during sterilization.
Antonio Fernández +4 more
doaj +1 more source