Research on Characterization and Processing of Table Olives

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...

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Detalles Bibliográficos
Otros Autores:	Gandul-Rojas, Beatriz (Editor), Gallardo-Guerrero, Lourdes (Otro)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Materias:	Technology: general issues table olives starter cultures GC-MC analysis volatile composition bitterness consumer willingness to pay descriptive sensory analysis green-olive flavor “Manzanilla” cultivar pit hardening regulated deficit irrigation panel performance panelist black ripe table olives sensory descriptors sensory profile fermentation microbiological changes organoleptic physicochemical Clostridium logistic regression acid-adapted strains predictive models fermented vegetables undefined biodiverse starters autochtonous cultures lactic acid bacteria Lactobacillus pentosus Tonda di Cagliari table olive phenolic compounds oleuropein LAB yeasts fermented food probiotic table olives non-dairy probiotics sodium potassium calcium magnesium iron phosphorus darkened by oxidation olives Miller’s protocol Crews’ protocol post-digest re-extraction minerals sea salt PGI iodized salt functional food composition nutritional properties polyphenols sensory analysis chlorophyll pigments allomerization alkaline treatment phytyl-chlorin phytyl-rhodin Bella di Cerignola brines microbiological quality user-friendly spreadsheet producers bioaccessibility mineral nutrients pigment composition
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654392806719