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Research on Characterization and Processing of Table Olives [PDF]
, 2021 Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and
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The Rising Role of Omics and Meta-Omics in Table Olive Research
Foods, 2023 Table olives are often the result of fermentation, a process where microorganisms transform raw materials into the final product. The microbial community can significantly impact the organoleptic characteristics and safety of table olives, and it is ...
Anastasios Tsoungos +5 more
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Horticulturae, 2023 This paper presents the results of the transformation into table olives of drupes belonging to three Italian cultivars: Carolea, Leccino and Nocellara Messinese, widely used for virgin olive oil production, by using the two most common methods to produce
Nicolina Timpanaro +7 more
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Zarazi table olives in Beni Khedache (Tunisia) highlighting an overlooked traditional product [PDF]
, 2022 Agricultural development in southern regions of Tunisia have often focused on a few very prominent products, such as dates and olive oil. Promoting traditional agricultural products in these regions could help foster a more resilient development ...
Faysse, Nicolas +5 more
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Application of Digital Olfaction for Table Olive Industry
Sensors, 2022 The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations.
Ramiro Sánchez +5 more
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E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
Molecules, 2021 Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations.
Ramiro Sánchez +6 more
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New Trends in Table Olive Fermentation, 2nd Edition
, 2020 Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries.
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Effect of different fermentation processes on the phytochemical properties of green table Olives [PDF]
Revista Brasileira de Fruticultura, 2020 Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants.
Taha M. Rababah +5 more
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Effect of vacuum impregnation on physical changes during table olive processing
Grasas y Aceites, 2022 Among the benefits which vacuum impregnation (VI) may provide to fruits and vegetables, this study focused on weight and texture changes during the processing of table olives.
C. Romero +3 more
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Grasas y Aceites, 2019 Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view.
V. Romero-Gil +5 more
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