Results 11 to 20 of about 11,027 (274)
Grasas y Aceites, 1999 The paper comments the different regulations related to table olives at national or international scales. The Unified Qualitative standard Applying to Table Olives in International Trade and COI/Codex (International Olive Oil Council, IOC, and IOC/Codex ...
Antonio Garrido Fernández +1 more
doaj +5 more sources
Elaboration of Table Olives: Assessment of New Olive Genotypes [PDF]
European Journal of Lipid Science and Technology, 2018 Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines.
Rallo, Pilar +7 more
openaire +4 more sources
Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal [PDF]
Molecules, 2011 Commercial stoned table olives named “alcaparras” from Trás-os-Montes (Portugal) were chemically characterized. During three consecutive years (2004–2006) 30 samples (10 per year) were examined for their nutritional value (moisture, crude protein, total ...
Ricardo Malheiro +5 more
doaj +2 more sources
, 2020 Table olives fermentation is the result of a complex set of dynamics involving diverse microbial populations such as lactic acid bacteria, yeasts and moulds. Their metabolic activities determine the characteristics such as flavour, texture and safety of the final product.
Roberta Prete +4 more
openaire +3 more sources
Reducing Phenolics Related to Bitterness in Table Olives [PDF]
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 +2 more sources
Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives [PDF]
Foods, 2019 HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g.
Lucía Sánchez-Rodríguez +4 more
doaj +2 more sources
Triterpenic acids in table olives
Food Chemistry, 2010 Peer ...
Concepción Romero +2 more
exaly +3 more sources
Grasas y Aceites, 2006 Table olives are one of the main pickled products prepared throughout the world. Spain is the first producing and exporting country. In general, any processing method aims to remove the natural bitterness of this fruit, caused by the glucoside oleuropein.
Antonio Higinio Sánchez Gómez +2 more
doaj +5 more sources
Authentication of Greek PDO Kalamata Table Olives: A Novel Non-Target High Resolution Mass Spectrometric Approach [PDF]
Molecules, 2020 Food science continually requires the development of novel analytical methods to prevent fraudulent actions and guarantee food authenticity. Greek table olives, one of the most emblematic and valuable Greek national products, are often subjected to ...
Natasa P. Kalogiouri +3 more
doaj +2 more sources
Enrichment of green table olives by natural anthocyanins during fermentation. [PDF]
J Food Sci Technol, 2023 The aim of this study is the enrichment of green table olives with anthocyanins by using beetroot and black carrot in the fermentation media and to improve functional properties of fermented olives.
Ardic Z, Aktas AB.
europepmc +2 more sources