Processing and Storage Effects on Orange Juice Aroma: A Review

2008 ◽  
Vol 56 (21) ◽  
pp. 9785-9796 ◽  
Author(s):  
Pilar Ruiz Perez-Cacho ◽  
Russell Rouseff
Keyword(s):  
Orange Juice ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

2010 ◽  
Vol 58 (22) ◽  
pp. 11749-11754 ◽  
Author(s):  
Tiffany J. Hager ◽  
Luke R. Howard ◽  
Ronald L. Prior
Keyword(s):  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

Extraction, Processing, and Storage Effects on Curcuminoids and Oleoresin Yields from Curcuma longa L. Grown in Jamaica

2008 ◽  
Vol 56 (10) ◽  
pp. 3664-3670 ◽  
Author(s):  
Cheryl E. Green ◽  
Sheridan L. Hibbert ◽  
Yvonne A. Bailey-Shaw ◽  
Lawrence A. D. Williams ◽  
Sylvia Mitchell ◽  
...  
Keyword(s):  
Curcuma Longa ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

scholarly journals Characterization and Processing of Table Olives: A Special Issue

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1469
Author(s):  
Beatriz Gandul-Rojas ◽  
Lourdes Gallardo-Guerrero
Keyword(s):  
Starter Cultures ◽  
Special Issue ◽  
Table Olives ◽  
Daily Consumption ◽  
Industrial Sustainability ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

Table olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption of one to two portions (15–30 g). Producers demand innovative techniques improving the performance and industrial sustainability, as well as the development of new products that respond efficiently to increasingly demanding consumers. The purpose of this special issue was to publish high-quality papers with the aim to cover the state-of-the-art, recent progress and perspectives related to characterization and processing of table olives. Two reviews offer an overview about the processing and storage effects on the nutritional and sensory properties of table olives, as well as the main technologies used for olive fermentation, and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. A total of 10 research papers cover a broad range of aspects such as characterization of their chemical composition, bioavailability, advances in the processing technology, chemical and microbiological changes, optimized use of starter cultures for the improvement of the different fermentative processes, and new strategies to reduce sodium and additives to stabilize the organoleptic properties and avoid defects.

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