04582nam 2201213z- 450 991055734710332120220111(CKB)5400000000042419(oapen)https://directory.doabooks.org/handle/20.500.12854/76340(oapen)doab76340(EXLCZ)99540000000004241920202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierResearch on Characterization and Processing of Table OlivesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (248 p.)3-0365-0514-8 3-0365-0515-6 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.Technology: general issuesbicssc"Manzanilla" cultivaracid-adapted strainsalkaline treatmentallomerizationautochtonous culturesBella di Cerignolabioaccessibilitybitternessblack ripe table olivesbrinescalciumchlorophyllClostridiumcompositionconsumer willingness to payCrews' protocoldarkened by oxidation olivesdescriptive sensory analysisfermentationfermented foodfermented vegetablesfunctional foodGC-MC analysisgreen-olive flavoriodized saltironLABlactic acid bacteriaLactobacillus pentosuslogistic regressionmagnesiummicrobiological changesmicrobiological qualityMiller's protocolmineral nutrientsmineralsnon-dairy probioticsnutritional propertiesoleuropeinorganolepticpanel performancepanelistPGIphenolic compoundsphosphorusphysicochemicalphytyl-chlorinphytyl-rhodinpigment compositionpigmentspit hardeningpolyphenolspost-digest re-extractionpotassiumpredictive modelsprobiotic table olivesproducersregulated deficit irrigationsea saltsensory analysissensory descriptorssensory profilesodiumstarter culturestable olivetable olivesTonda di Cagliariundefined biodiverse startersuser-friendly spreadsheetvolatile compositionyeastsTechnology: general issuesGandul-Rojas Beatrizedt1326449Gallardo-Guerrero LourdesedtGandul-Rojas BeatrizothGallardo-Guerrero LourdesothBOOK9910557347103321Research on Characterization and Processing of Table Olives3037445UNINA