Reprint
Research on Characterization and Processing of Table Olives
Edited by
May 2021
248 pages
- ISBN978-3-0365-0514-5 (Hardback)
- ISBN978-3-0365-0515-2 (PDF)
This book is a reprint of the Special Issue Research on Characterization and Processing of Table Olives that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
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.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
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; table olives; microbiological changes; organoleptic; physicochemical; Clostridium; logistic regression; acid-adapted strains; predictive models; table olives; fermented vegetables; undefined biodiverse starters; autochtonous cultures; lactic acid bacteria; Lactobacillus pentosus; Tonda di Cagliari; table olive; phenolic compounds; oleuropein; table olives; starter cultures; 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; table olives; minerals; sea salt; PGI; iodized salt; functional food; composition; nutritional properties; polyphenols; sensory analysis; table olives; chlorophyll; pigments; allomerization; table olive; alkaline treatment; phytyl-chlorin; phytyl-rhodin; table olives; Bella di Cerignola; brines; microbiological quality; user-friendly spreadsheet; producers; functional food; bioaccessibility; microbiological quality; mineral nutrients; nutritional properties; predictive models; pigment composition; sensory analysis; starter cultures; user-friendly spreadsheet; volatile composition