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dc.contributor.editorGandul-Rojas, Beatriz
dc.contributor.editorGallardo-Guerrero, Lourdes
dc.date.accessioned2022-01-11T13:29:16Z
dc.date.available2022-01-11T13:29:16Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036505145_76
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76340
dc.description.abstractWritten 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TB Technology: general issues
dc.subject.othertable olives
dc.subject.otherstarter cultures
dc.subject.otherGC-MC analysis
dc.subject.othervolatile composition
dc.subject.otherbitterness
dc.subject.otherconsumer willingness to pay
dc.subject.otherdescriptive sensory analysis
dc.subject.othergreen-olive flavor
dc.subject.other“Manzanilla” cultivar
dc.subject.otherpit hardening
dc.subject.otherregulated deficit irrigation
dc.subject.otherpanel performance
dc.subject.otherpanelist
dc.subject.otherblack ripe table olives
dc.subject.othersensory descriptors
dc.subject.othersensory profile
dc.subject.otherfermentation
dc.subject.othermicrobiological changes
dc.subject.otherorganoleptic
dc.subject.otherphysicochemical
dc.subject.otherClostridium
dc.subject.otherlogistic regression
dc.subject.otheracid-adapted strains
dc.subject.otherpredictive models
dc.subject.otherfermented vegetables
dc.subject.otherundefined biodiverse starters
dc.subject.otherautochtonous cultures
dc.subject.otherlactic acid bacteria
dc.subject.otherLactobacillus pentosus
dc.subject.otherTonda di Cagliari
dc.subject.othertable olive
dc.subject.otherphenolic compounds
dc.subject.otheroleuropein
dc.subject.otherLAB
dc.subject.otheryeasts
dc.subject.otherfermented food
dc.subject.otherprobiotic table olives
dc.subject.othernon-dairy probiotics
dc.subject.othersodium
dc.subject.otherpotassium
dc.subject.othercalcium
dc.subject.othermagnesium
dc.subject.otheriron
dc.subject.otherphosphorus
dc.subject.otherdarkened by oxidation olives
dc.subject.otherMiller’s protocol
dc.subject.otherCrews’ protocol
dc.subject.otherpost-digest re-extraction
dc.subject.otherminerals
dc.subject.othersea salt
dc.subject.otherPGI
dc.subject.otheriodized salt
dc.subject.otherfunctional food
dc.subject.othercomposition
dc.subject.othernutritional properties
dc.subject.otherpolyphenols
dc.subject.othersensory analysis
dc.subject.otherchlorophyll
dc.subject.otherpigments
dc.subject.otherallomerization
dc.subject.otheralkaline treatment
dc.subject.otherphytyl-chlorin
dc.subject.otherphytyl-rhodin
dc.subject.otherBella di Cerignola
dc.subject.otherbrines
dc.subject.othermicrobiological quality
dc.subject.otheruser-friendly spreadsheet
dc.subject.otherproducers
dc.subject.otherbioaccessibility
dc.subject.othermineral nutrients
dc.subject.otherpigment composition
dc.titleResearch on Characterization and Processing of Table Olives
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-0515-2
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036505145
oapen.relation.isbn9783036505152
oapen.pages248
oapen.place.publicationBasel, Switzerland


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