Research On Characterization And Processing Of Table Olives
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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.
Research On Characterization And Processing Of Table Olives
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Author : Beatriz Gandul-Rojas
language : en
Publisher:
Release Date : 2021
Research On Characterization And Processing Of Table Olives written by Beatriz Gandul-Rojas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
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.
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.
Handbook Of Vegetables And Vegetable Processing
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Author : Muhammad Siddiq
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-23
Handbook Of Vegetables And Vegetable Processing written by Muhammad Siddiq 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 2018-02-23 with Technology & Engineering categories.
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
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.
Handbook Of Olive Oil Analysis And Properties
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Author : Ramon Aparicio
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-09
Handbook Of Olive Oil Analysis And Properties written by Ramon Aparicio 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 2013-11-09 with Technology & Engineering categories.
Olive oil is the major edible vegetable oil of the Mediterranean countries and Portugal. It is also, perhaps, the oldest reported crop in history. The olive tree is ca pable of existing in a harsh climate on poor soils, and trees 500 years old still bear fruit. The oil itself is much prized for its flavor and aroma. The highest-quality oils are obtained, without solvent extraction, from fresh and healthy fruits. Although the subtle sensory characteristics of olive oil account for its popularity, despite a high market price, increasing interest has been given to its nutritional properties, which are believed to play a large role in the so-called "Mediterranean Diet. " In this book, we provide a wealth of detail about the analysis and properties of olives and their oil. After an introduction to olive oil and to technological aspects, we include a section on biochemistry because, of course, the unique properties of the oil are based on the biochemistry of the olive fruit. This applies not only to the main constituents-the various triacylglycerols-but also to minor sensory components that are derived largely from the lipoxygenase catabolic pathway. Following are chapters that deal with the analysis of olive oil from the standpoint of general methodology, and later chapters describe detailed techniques. The sophisticated analytical methods have to be evaluated by the use of math ematical procedures for characterization.
Olive Processing Waste Management
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Author : Michael Niaounakis
language : en
Publisher: Pergamon Press
Release Date : 2006
Olive Processing Waste Management written by Michael Niaounakis and has been published by Pergamon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Science categories.
The book contains a comprehensive review of literature and patent survey concerning olive processing waste. Over 1,000 citations are presented. Wastes considered include olive cultivation solid waste, wastes arising from classical, three- and two-phase olive mills and wastes generated during table olive processing. In addition, information is presented concerning the management of spent olive oil (e.g. from cooking). The book is divided into five parts. Part I presents background information concerning the characterization of olive processing wastes, their environmental impacts if disposed untreated and the effect of utilised olive-mill technology on the quantity and quality of generated wastes. Part II presents physical, thermal, physico-chemical, biological and combined or miscellaneous processes for treating olive-mill wastes. Part III concerns information on utilization of such wastes with or without prior treatment. Part IV concentrates on table olive processing waste and presents information regarding its characterization, treatment and uses. Part V presents an economical and legislative overview regarding olive-mill waste. The book contains a bibliography, glossary of terms used in the text, subject, patent and author indices as well as pertinent internet sites and authorities. *Complete coverage of all available literature and patents concerning olive processing waste including economic and legislative issues *Critical review of up to date utilized processes concerning treatment and uses of such wastes *Determination of research needs for further utilization of such wastes
Producing Table Olives
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Author : Stan Kailis
language : en
Publisher: Landlinks Press
Release Date : 2007
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 with Business & Economics categories.
This manual provides olive growers and processors with nationally accepted guidelines for ensuring the quality and safety of processed table olives. Covers all aspects essential for the production of safe, nutritious and marketable table olives.
Issues In Food Production Processing And Preparation 2012 Edition
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Author :
language : en
Publisher: ScholarlyEditions
Release Date : 2013-01-10
Issues In Food Production Processing And Preparation 2012 Edition written by and has been published by ScholarlyEditions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-10 with Technology & Engineering categories.
Issues in Food Production, Processing, and Preparation: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Processing. The editors have built Issues in Food Production, Processing, and Preparation: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Processing in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.