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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| Materyal Türü: | Online |
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| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Konular: | |
| Online Erişim: | ONIX_20220111_9783036505145_76 |
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| _version_ | 1869527806595039232 |
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| collection | Directory of Open Access Books |
| description | 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 bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives. |
| format | Online |
| id | doab-20.500.12854ir-76340 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-763402024-04-09T23:15:40Z Research on Characterization and Processing of Table Olives Gandul-Rojas, Beatriz Gallardo-Guerrero, Lourdes 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 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 bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives. 2022-01-11T13:29:16Z 2022-01-11T13:29:16Z 2021 book ONIX_20220111_9783036505145_76 9783036505145 9783036505152 https://directory.doabooks.org/handle/20.500.12854/76340 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/3760 https://mdpi.com/books/pdfview/book/3760 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-0515-2 10.3390/books978-3-0365-0515-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036505145 9783036505152 248 Basel, Switzerland open access |
| spellingShingle | 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 Research on Characterization and Processing of Table Olives |
| title | Research on Characterization and Processing of Table Olives |
| title_full | Research on Characterization and Processing of Table Olives |
| title_fullStr | Research on Characterization and Processing of Table Olives |
| title_full_unstemmed | Research on Characterization and Processing of Table Olives |
| title_short | Research on Characterization and Processing of Table Olives |
| title_sort | research on characterization and processing of table olives |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220111_9783036505145_76 |