Results 241 to 250 of about 11,027 (274)
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TEXTURE OF TABLE OLIVES AND PIMENTOS
Journal of Texture Studies, 1979ABSTRACTMechanical and chemical methods applied to quantifying the texture of table olives and pimientos are reviewed, and examples are given of studies on factors affecting the texture of these products (such as fruit maturity and processing) in which these methods have been used.
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Consumers’ Behavior towards Table Olives
ETP International Journal of Food Engineering, 2017YILDIZ, ELİF +5 more
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Microflora of table olive fermentation
Gıda ve Yem Bilimi Teknolojisi DergisiObjective: Olive consumption has been showing an increasing trend in recent years due to the increasing interest in healthy and balanced nutrition. Olives are consumed in different ways such as table olives and olive oil. Fermentation of table olives is very important to remove bitterness and to produce safe table olives with appropriate sensory and ...
Ahmet Bekteş +2 more
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Lactic acid bacteria from fermented table olives
Food Microbiology, 2012Cristina Reguant +2 more
exaly
Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes
Food Chemistry, 2016Eva Ramirez +2 more
exaly
Microbial population dynamics during the processing of Arbequina table olives
Food Research International, 2008Cristina Reguant +2 more
exaly