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Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects [PDF]
Food and Chemical Toxicology, 2008 Table olives are a traditional component of the Mediterranean diet and are largely consumed in the world. There are different trade treatments that originate different types of olives.
Ana Paula Pereira +2 more
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Journal of Agricultural and Food Chemistry, 2002
Unprocessed olives are well-known sources of phenolic antioxidants with important biological properties. Processing methods to prepare table olives may cause a reduction of valuable phenols and may deprive the food of precious biological functions. The present work was undertaken to evaluate table olives produced in Greece as sources of biophenols ...
Georgios, Blekas +4 more
openaire +2 more sources
Unprocessed olives are well-known sources of phenolic antioxidants with important biological properties. Processing methods to prepare table olives may cause a reduction of valuable phenols and may deprive the food of precious biological functions. The present work was undertaken to evaluate table olives produced in Greece as sources of biophenols ...
Georgios, Blekas +4 more
openaire +2 more sources
Use of molecular methods for the identification of yeast associated with table olives
Food Microbiology, 2006 A molecular approach is used for the identification of yeast isolated from table olives. Our results validate those obtained in the past by the classical biochemical methodology.
FRANCISCO Noe Arroyo-López +2 more
exaly +2 more sources
2016
Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Amélia Martins Delgado +2 more
openaire +1 more source
Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Amélia Martins Delgado +2 more
openaire +1 more source
Role of yeasts in table olive production
International Journal of Food Microbiology, 2008Table olives are a traditional fermented vegetable of the Mediterranean countries, but their production and consumption are now spread all around the world. Yeasts can play a double role in this food. They are present throughout the fermentative process and it is generally accepted that they can produce compounds with important organoleptic attributes ...
F N, Arroyo-López +3 more
openaire +2 more sources
Main Antimicrobial Compounds in Table Olives
Journal of Agricultural and Food Chemistry, 2007The 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 +4 more
openaire +2 more sources
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
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
AN IMPACT ASSESSMENT OF ORIGIN LABELING ON TABLE OLIVE AND OLIVE OIL DEMAND
Acta Horticulturae, 2008In recent years, regional products and Geographical Indications (GIs) have become popular. When consumer's interest towards regional products was discovered, producers and companies tried to capitalize this interest. Origin labeled products begun to be used as a marketing strategy in food and agricultural sector. Alcoholic beverages, cheeses, meats and
Guldas, METİN, Duman, S.
openaire +2 more sources
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
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
1962Olive 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