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Research on Characterization and Processing of Table Olives

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 the sensory profile; mineral composition and...

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Формат: Online
Язык:английский
Опубликовано: MDPI - Multidisciplinary Digital Publishing Institute 2022
Предметы:
table olives
starter cultures
GC-MC analysis
volatile composition
bitterness
consumer willingness to pay
descriptive sensory analysis
green-olive flavor
“Manzanilla” cultivar
pit hardening
regulated deficit irrigation
panel performance
panelist
black ripe table olives
sensory descriptors
sensory profile
fermentation
microbiological changes
organoleptic
physicochemical
Clostridium
logistic regression
acid-adapted strains
predictive models
fermented vegetables
undefined biodiverse starters
autochtonous cultures
lactic acid bacteria
Lactobacillus pentosus
Tonda di Cagliari
table olive
phenolic compounds
oleuropein
LAB
yeasts
fermented food
probiotic table olives
non-dairy probiotics
sodium
potassium
calcium
magnesium
iron
phosphorus
darkened by oxidation olives
Miller’s protocol
Crews’ protocol
post-digest re-extraction
minerals
sea salt
PGI
iodized salt
functional food
composition
nutritional properties
polyphenols
sensory analysis
chlorophyll
pigments
allomerization
alkaline treatment
phytyl-chlorin
phytyl-rhodin
Bella di Cerignola
brines
microbiological quality
user-friendly spreadsheet
producers
bioaccessibility
mineral nutrients
pigment composition
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Online-ссылка:ONIX_20220111_9783036505145_76
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ONIX_20220111_9783036505145_76

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