Results 31 to 40 of about 11,027 (274)

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

Foods, 2021
This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives
Daniel Martín-Vertedor, Thaís Schaide, Emanuele Boselli, Manuel Martínez, Rocío Arias-Calderón, Francisco Pérez-Nevado   +5 more
doaj   +1 more source

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

Frontiers in Microbiology, 2017
Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three
Francisco Rodríguez-Gómez, Miguel Á. Ruiz-Bellido, Verónica Romero-Gil, Verónica Romero-Gil, Antonio Benítez-Cabello, Antonio Garrido-Fernández, Francisco N. Arroyo-López   +6 more
doaj   +1 more source

Reasoned opinion on the modification of the existing MRLs for thiamethoxam and clothianidin in various crops [PDF]

EFSA Journal, 2012
In accordance with Article 6 of Regulation (EC) No 396/2005, Spain herewith referred to as the evaluating Member State Spain (EMS Spain), received and application from Syngenta Agro to modify the existing MRLs for the active substance thiamethoxam in ...
European Food Safety Authority
doaj   +1 more source

Impact of Gastrointestinal In Vitro Digestion and Deficit Irrigation on Antioxidant Activity and Phenolic Content Bioaccessibility of “Manzanilla” Table Olives

Journal of Food Quality, 2020
This was the first study investigating the polyphenol content, antioxidant potential, and polyphenol bioaccessibility after in vitro digestion of table olives grown using regulated deficit irrigation (RDI) treatments to save irrigation water.
Lucía Sánchez-Rodríguez, Marina Cano-Lamadrid, Ángel A. Carbonell-Barrachina, Francisca Hernández, Esther Sendra   +4 more
doaj   +1 more source

Application of refrigeration for debittering table olives [PDF]

, 2022
During the process of making table olives, it is necessary to remove bitterness caused by phenolic compounds like oleuropein. This debittering effect is achieved by degrading these compounds into non-bitter ones that are beneficial for health due to ...
Ferrer Ayala, María Ángeles, Saura Martínez, Jorge, Diez Izquierdo, Beatriz, Ortuño Tomás, Ana María, Marín Iniesta, Fulgencio, Río Conesa, José Antonio del, Taboada Rodríguez, Amaury   +6 more
core   +1 more source

Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives

Grasas y Aceites, 2020
Ozone has been widely used in the food industry as an effective antimicrobial agent. In this study the possibilities of using ozone in table olive preservation was investigated for the first time.
F. Öztürk Güngör, Ö. Özdestan Ocak, M. K. Ünal   +2 more
doaj   +1 more source

Detection of not allowed food-coloring additives (copper chlorophyllin; copper-sulphate) in green table olives sold on the Italian market

Advances in Horticultural Science, 2017
Table olives are a common and well-known food in the whole Mediterranean area, produced and consumed in great quantities. Many deep-green olives can be found on sale in the South of Italy.
C. Negro, L. De Bellis, E. Sabella, E. Nutricati, A. Luvisi, A. Miceli   +5 more
doaj   +1 more source

Quantitative PCR Assay as a Tool for the Detection of Lactobacilli in Sicilian Table Olives Produced at an Industrial Scale

Fermentation, 2023
Table olives are an important fermented product of the Mediterranean area consumed all over the world. In our era, the food industry requires a safe and stable final product with desirable characteristics for the consumer.
Amanda Vaccalluzzo, Alessandra Pino, Georgiana Bosco, Cinzia Caggia, Cinzia Lucia Randazzo   +4 more
doaj   +1 more source

The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives

Grasas y Aceites, 2003
Three types of table olives–green, kalamata and black- were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage.
Kemal Ünal, Cevdet Nergiz
doaj   +1 more source

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

Molecules, 2022
Spanish-style table olives are one of the most common processed foods in the Mediterranean countries. Lack of control during fermentation can lead to one of the main defects of the olive, called ‘Zapateria’, caused by the combination of volatile fatty ...
Ramiro Sánchez, Emanuele Boselli, Antonio Fernández, Patricia Arroyo, Jesús Lozano, Daniel Martín-Vertedor   +5 more
doaj   +1 more source