Table Olives More than a Fermented Food [PDF]
Foods, 2020 Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive ...
Giorgia Perpetuini +2 more
exaly +9 more sources
Table olives and health: a review [PDF]
Journal of Nutritional Science, 2020 Table olives, a product of olive tree (Olea europaea L.), 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 ...
Janete Rocha, Nuno Borges, Olívia Pinho
doaj +8 more sources
Volatile Composition of Industrially Fermented Table Olives from Greece [PDF]
Foods, 2021 Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition.
Maria Kapsokefalou +2 more
exaly +5 more sources
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality [PDF]
Foods, 2020 Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for ...
Paola Conte +2 more
exaly +7 more sources
Behavior of Vibrio spp. in Table Olives. [PDF]
Front Microbiol, 2021 The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and their role as well as the environmental conditions allowing their survival in table olives has not been
Posada-Izquierdo GD +8 more
europepmc +7 more sources
The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content [PDF]
Foods, 2023 The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style ...
Antonio López-López +2 more
doaj +2 more sources
Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends [PDF]
Foods, 2023 Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives
Antonio Benítez-Cabello +2 more
doaj +2 more sources
Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis [PDF]
Microorganisms, 2020 Current information from conventional microbiological methods on the microbial diversity of table olives is insufficient. Next-generation sequencing (NGS) technologies allow comprehensive analysis of their microbial community, providing microbial ...
Konstantina Argyri +6 more
doaj +2 more sources
Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki) [PDF]
Foods, 2021 Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with ...
Maria Papapostolou +2 more
doaj +2 more sources
Healthier Traditional Green Natural Aloreña de Málaga Table Olives Through Mineral Chlorides Fortification During Packaging [PDF]
FoodsTable olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional Aloreña de Málaga table olives with mixtures of KCl, CaCl2, and ...
Antonio López-López +2 more
doaj +2 more sources