Research on Characterization and Processing of Table Olives

• Autore: Gandul-Rojas Beatriz
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (248 p.)
• Soggetto topico: Technology: general issues
• Soggetto non controllato: "Manzanilla" cultivar; acid-adapted strains; alkaline treatment; allomerization; autochtonous cultures; Bella di Cerignola; bioaccessibility; bitterness; black ripe table olives; brines; calcium; chlorophyll; Clostridium; composition; consumer willingness to pay; Crews' protocol; darkened by oxidation olives; descriptive sensory analysis; fermentation; fermented food; fermented vegetables; functional food; GC-MC analysis; green-olive flavor; iodized salt; iron; LAB; lactic acid bacteria; Lactobacillus pentosus; logistic regression; magnesium; microbiological changes; microbiological quality; Miller's protocol; mineral nutrients; minerals; non-dairy probiotics; nutritional properties; oleuropein; organoleptic; panel performance; panelist; PGI; phenolic compounds; phosphorus; physicochemical; phytyl-chlorin; phytyl-rhodin; pigment composition; pigments; pit hardening; polyphenols; post-digest re-extraction; potassium; predictive models; probiotic table olives; producers; regulated deficit irrigation; sea salt; sensory analysis; sensory descriptors; sensory profile; sodium; starter cultures; table olive; table olives; Tonda di Cagliari; undefined biodiverse starters; user-friendly spreadsheet; volatile composition; yeasts
• Persona (resp. second.): Gallardo-GuerreroLourdes; Gandul-RojasBeatriz
• Sommario/riassunto: 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.
• Titolo autorizzato: Research on Characterization and Processing of Table Olives
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557347103321
• Lo trovi qui: Univ. Federico II