LEADER 04573nam  2201201z- 450 
001 9910557347103321
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035   $a(CKB)5400000000042419
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76340
035   $a(EXLCZ)995400000000042419
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aResearch on Characterization and Processing of Table Olives
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (248 p.)
311   $a3-0365-0514-8 
311   $a3-0365-0515-6 
330   $aWritten 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.
606   $aTechnology: general issues$2bicssc
610   $atable olives
610   $astarter cultures
610   $aGC-MC analysis
610   $avolatile composition
610   $abitterness
610   $aconsumer willingness to pay
610   $adescriptive sensory analysis
610   $agreen-olive flavor
610   $a?Manzanilla? cultivar
610   $apit hardening
610   $aregulated deficit irrigation
610   $apanel performance
610   $apanelist
610   $ablack ripe table olives
610   $asensory descriptors
610   $asensory profile
610   $afermentation
610   $amicrobiological changes
610   $aorganoleptic
610   $aphysicochemical
610   $aClostridium
610   $alogistic regression
610   $aacid-adapted strains
610   $apredictive models
610   $afermented vegetables
610   $aundefined biodiverse starters
610   $aautochtonous cultures
610   $alactic acid bacteria
610   $aLactobacillus pentosus
610   $aTonda di Cagliari
610   $atable olive
610   $aphenolic compounds
610   $aoleuropein
610   $aLAB
610   $ayeasts
610   $afermented food
610   $aprobiotic table olives
610   $anon-dairy probiotics
610   $asodium
610   $apotassium
610   $acalcium
610   $amagnesium
610   $airon
610   $aphosphorus
610   $adarkened by oxidation olives
610   $aMiller?s protocol
610   $aCrews? protocol
610   $apost-digest re-extraction
610   $aminerals
610   $asea salt
610   $aPGI
610   $aiodized salt
610   $afunctional food
610   $acomposition
610   $anutritional properties
610   $apolyphenols
610   $asensory analysis
610   $achlorophyll
610   $apigments
610   $aallomerization
610   $aalkaline treatment
610   $aphytyl-chlorin
610   $aphytyl-rhodin
610   $aBella di Cerignola
610   $abrines
610   $amicrobiological quality
610   $auser-friendly spreadsheet
610   $aproducers
610   $abioaccessibility
610   $amineral nutrients
610   $apigment composition
615  7$aTechnology: general issues
700   $aGandul-Rojas$b Beatriz$4edt$01326449
702   $aGallardo-Guerrero$b Lourdes$4edt
702   $aGandul-Rojas$b Beatriz$4oth
702   $aGallardo-Guerrero$b Lourdes$4oth
906   $aBOOK
912   $a9910557347103321
996   $aResearch on Characterization and Processing of Table Olives$93037445
997   $aUNINA