scholarly journals Biotechnology can Improve a Traditional Product as Table Olives

10.5772/64687 ◽  
2016 ◽  
Author(s):  
Maria Tufariello ◽  
Giovanni Mita ◽  
Gianluca Bleve
Keyword(s):  
Table Olives

Insights into the evolution of Greek style table olives microbiome stored under modified atmosphere: biochemical implications on the product quality

Food Control ◽  
2021 ◽  
pp. 108286
Author(s):  
Sofia Michailidou ◽  
Fotini Trikka ◽  
Konstantinos Pasentsis ◽  
George Economou Petrovits ◽  
Mary Kyritsi ◽  
...  
Keyword(s):  
Product Quality ◽  
Modified Atmosphere ◽  
Table Olives

From sample preparation to NMR‐based metabolic profiling in food commodities: The case of table olives

2021 ◽  
Author(s):  
Stavros Beteinakis ◽  
Anastasia Papachristodoulou ◽  
Emmanuel Mikros ◽  
Maria Halabalaki
Keyword(s):  
Sample Preparation ◽  
Metabolic Profiling ◽  
Table Olives ◽  
Food Commodities

scholarly journals Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment

2021 ◽  
Author(s):  
Alfredo Montaño ◽  
Amparo Cortés‐Delgado ◽  
Antonio López‐López ◽  
Antonio Higinio Sánchez
Keyword(s):  
Table Olives ◽  
Volatile Composition

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

Effect of postharvest treatments of mechanically harvested 'Manzanilla' table olives on product quality

2021 ◽  
Vol 174 ◽  
pp. 111462
Author(s):  
Isaac Zipori ◽  
Ayelet Fishman ◽  
Zohar Ben-Barak Zelas ◽  
Yulia Subbotin ◽  
Arnon Dag
Keyword(s):  
Product Quality ◽  
Table Olives ◽  
Postharvest Treatments

scholarly journals Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 555 ◽  
Author(s):  
Paola Sánchez-Bravo ◽  
Jacinta Collado-González ◽  
Mireia Corell ◽  
Luis Noguera-Artiaga ◽  
Alejandro Galindo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Management Practices ◽  
Irrigation Management ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Table Olives ◽  
The Impact

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

STUDY ON THE TUNNEL PASTEURIZER ON TABLE OLIVES PROCESSING

2015 ◽  
pp. 685-693
Author(s):  
M. Vallone ◽  
M. Alleri ◽  
P. Catania
Keyword(s):  
Table Olives
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