Microbiological Aspects Of Table Olives
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Microbiological Aspects Of Table Olives
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Author : Flora Valeria Romeo
language : en
Publisher:
Release Date : 2012
Microbiological Aspects Of Table Olives written by Flora Valeria Romeo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with categories.
New Trends In Table Olive Fermentation 2nd Edition
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Author : Joaquín Bautista-Gallego
language : en
Publisher: Frontiers Media SA
Release Date : 2020-03-27
New Trends In Table Olive Fermentation 2nd Edition written by Joaquín Bautista-Gallego and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-27 with categories.
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.
Table Olives
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Author : A. Garrido Fernandez
language : en
Publisher: Springer Science & Business Media
Release Date : 1997-07-31
Table Olives written by A. Garrido Fernandez and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-07-31 with Technology & Engineering categories.
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.
Research On Characterization And Processing Of Table Olives
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Author : Beatriz Gandul-Rojas
language : en
Publisher: MDPI
Release Date : 2021-05-26
Research On Characterization And Processing Of Table Olives written by Beatriz Gandul-Rojas and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-26 with Science categories.
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.
Producing Table Olives
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Author : Stan Kailis
language : en
Publisher: Landlinks Press
Release Date : 2007-02-01
Producing Table Olives written by Stan Kailis and has been published by Landlinks Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-02-01 with Science categories.
Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.
Olive Germplasm
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Author : Innocenzo Muzzalupo
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-12-05
Olive Germplasm written by Innocenzo Muzzalupo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-05 with Gardening categories.
The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality. The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines. Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing. Part II contains the chapter on the description of Italian olive varieties. It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.
Table Olives And As Iso 22000
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Author : Jos Weemaes
language : en
Publisher:
Release Date : 2019-08
Table Olives And As Iso 22000 written by Jos Weemaes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08 with Business & Economics categories.
This booklet is a guideline for small enterprise olive processors who want to ensure that microbiological safe table olives are produced and presented to their customers. It takes the reader from the point of harvesting the olives to being ready for sale. The reader will be guided in applying the Greek method of Natural Fermentation A large section of this booklet is dedicated to comply with the requirements of AS/ISO 22000-2005 Food Safety Management System and will ensure that, following the steps outlined in this booklet, a quality and food safe product will be produced. This booklet can also be used as a guideline for those wanting to implement a Food Safety Management system in a general food processing and packaging operation.
Products From Olive Tree
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Author : Dimitrios Boskou
language : en
Publisher: BoD – Books on Demand
Release Date : 2016-10-26
Products From Olive Tree written by Dimitrios Boskou and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-26 with Gardening categories.
Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.
Olives And Olive Oil As Functional Foods
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Author : Apostolos Kiritsakis
language : en
Publisher: John Wiley & Sons
Release Date : 2017-08-14
Olives And Olive Oil As Functional Foods written by Apostolos Kiritsakis and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-14 with Technology & Engineering categories.
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Biotechnology Can Improve A Traditional Product As Table Olives
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Author : Maria Tufariello
language : en
Publisher:
Release Date : 2016
Biotechnology Can Improve A Traditional Product As Table Olives written by Maria Tufariello and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Gardening categories.
Table olives are fermented vegetables very popular in the world and especially in the Mediterranean countries. Five main styles (Spanish or Sevillian, Castelvetrano, Siciliano, Californian, and Greek) are diffused to produce commercial products, beside several traditional styles. Although the main preparation methods of table olives are known for a long time, they are not yet optimized systems, and each of them is characterized by advantages and disadvantages. The use of NaOH for green olive debittering is responsible for the elimination of many aroma compounds and nutritionally important molecules. High volumes of heavily contaminated wastewaters are produced during olive processing. Spontaneous fermentation processes used to ferment black or green olives are difficult either to monitor or control. Microbial starters, selected for specific bio/technological and safety traits, can be useful to (i) improve the table olives organoleptic characteristics, (ii) control the fermentation process and significantly reduce the time to obtain a final product, (iii) monitor the correct evolution of the process, (iv) ensure the maintenance and/or improvement of nutritional and healthy features of the product, (v) protect table olives from undesired spoilage and pathogenic microorganisms, (vi) produce table olives as a carrier of microorganisms with probiotics characters, and (vii) enhance product stability and shelf life.
