04573nam 2201201z- 450 991055734710332120231214132952.0(CKB)5400000000042419(oapen)https://directory.doabooks.org/handle/20.500.12854/76340(EXLCZ)99540000000004241920202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierResearch on Characterization and Processing of Table OlivesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic 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 issuesbicssctable olivesstarter culturesGC-MC analysisvolatile compositionbitternessconsumer willingness to paydescriptive sensory analysisgreen-olive flavor“Manzanilla” cultivarpit hardeningregulated deficit irrigationpanel performancepanelistblack ripe table olivessensory descriptorssensory profilefermentationmicrobiological changesorganolepticphysicochemicalClostridiumlogistic regressionacid-adapted strainspredictive modelsfermented vegetablesundefined biodiverse startersautochtonous cultureslactic acid bacteriaLactobacillus pentosusTonda di Cagliaritable olivephenolic compoundsoleuropeinLAByeastsfermented foodprobiotic table olivesnon-dairy probioticssodiumpotassiumcalciummagnesiumironphosphorusdarkened by oxidation olivesMiller’s protocolCrews’ protocolpost-digest re-extractionmineralssea saltPGIiodized saltfunctional foodcompositionnutritional propertiespolyphenolssensory analysischlorophyllpigmentsallomerizationalkaline treatmentphytyl-chlorinphytyl-rhodinBella di Cerignolabrinesmicrobiological qualityuser-friendly spreadsheetproducersbioaccessibilitymineral nutrientspigment compositionTechnology: general issuesGandul-Rojas Beatrizedt1326449Gallardo-Guerrero LourdesedtGandul-Rojas BeatrizothGallardo-Guerrero LourdesothBOOK9910557347103321Research on Characterization and Processing of Table Olives3037445UNINA