New Trends in Table Olive Fermentation, 2nd Edition
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. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropae...
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| Idioma: | inglês |
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Frontiers Media SA
2021
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| Acesso em linha: | ONIX_20211118_9782889636389_912 |
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| description | 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. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy. |
| format | Online |
| id | doab-20.500.12854ir-73780 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Frontiers Media SA |
| publisherStr | Frontiers Media SA |
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| spelling | doab-20.500.12854ir-737802024-04-04T19:19:52Z New Trends in Table Olive Fermentation, 2nd Edition Bautista-Gallego, Joaquín Noé Arroyo-López, Francisco Bordons, Albert Jiménez-Díaz, Rufino table olives biofilms lactic acid bacteria yeast biotechnological applications omics thema EDItEUR::P Mathematics and Science::PD Science: general issues thema EDItEUR::M Medicine and Nursing::MK Medical specialties, branches of medicine::MKF Pathology::MKFM Medical microbiology and virology thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) 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. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy. 2021-11-18T16:24:38Z 2021-11-18T16:24:38Z 2020 book ONIX_20211118_9782889636389_912 9782889636389 https://directory.doabooks.org/handle/20.500.12854/73780 eng image/jpeg Attribution 4.0 International https://www.frontiersin.org/research-topics/6041/new-trends-in-table-olive-fermentation#articles https://www.frontiersin.org/research-topics/6041/new-trends-in-table-olive-fermentation#articles Frontiers Media SA 10.3389/978-2-88963-638-9 10.3389/978-2-88963-638-9 bf5ce210-e72e-4860-ba9b-c305640ff3ae 9782889636389 225 open access |
| spellingShingle | table olives biofilms lactic acid bacteria yeast biotechnological applications omics thema EDItEUR::P Mathematics and Science::PD Science: general issues thema EDItEUR::M Medicine and Nursing::MK Medical specialties, branches of medicine::MKF Pathology::MKFM Medical microbiology and virology thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) New Trends in Table Olive Fermentation, 2nd Edition |
| title | New Trends in Table Olive Fermentation, 2nd Edition |
| title_full | New Trends in Table Olive Fermentation, 2nd Edition |
| title_fullStr | New Trends in Table Olive Fermentation, 2nd Edition |
| title_full_unstemmed | New Trends in Table Olive Fermentation, 2nd Edition |
| title_short | New Trends in Table Olive Fermentation, 2nd Edition |
| title_sort | new trends in table olive fermentation 2nd edition |
| topic | table olives biofilms lactic acid bacteria yeast biotechnological applications omics thema EDItEUR::P Mathematics and Science::PD Science: general issues thema EDItEUR::M Medicine and Nursing::MK Medical specialties, branches of medicine::MKF Pathology::MKFM Medical microbiology and virology thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| topic_facet | table olives biofilms lactic acid bacteria yeast biotechnological applications omics thema EDItEUR::P Mathematics and Science::PD Science: general issues thema EDItEUR::M Medicine and Nursing::MK Medical specialties, branches of medicine::MKF Pathology::MKFM Medical microbiology and virology thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| url | ONIX_20211118_9782889636389_912 |