TY  - GEN
AU  - Gandul-Rojas,Beatriz
AU  - Gallardo-Guerrero,Lourdes
AU  - Gandul-Rojas,Beatriz
AU  - Gallardo-Guerrero,Lourdes
TI  - Research on Characterization and Processing of Table Olives
SN  - books978-3-0365-0515-2
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Technology: general issues
KW  - bicssc
KW  - table olives
KW  - starter cultures
KW  - GC-MC analysis
KW  - volatile composition
KW  - bitterness
KW  - consumer willingness to pay
KW  - descriptive sensory analysis
KW  - green-olive flavor
KW  - “Manzanilla” cultivar
KW  - pit hardening
KW  - regulated deficit irrigation
KW  - panel performance
KW  - panelist
KW  - black ripe table olives
KW  - sensory descriptors
KW  - sensory profile
KW  - fermentation
KW  - microbiological changes
KW  - organoleptic
KW  - physicochemical
KW  - Clostridium
KW  - logistic regression
KW  - acid-adapted strains
KW  - predictive models
KW  - fermented vegetables
KW  - undefined biodiverse starters
KW  - autochtonous cultures
KW  - lactic acid bacteria
KW  - Lactobacillus pentosus
KW  - Tonda di Cagliari
KW  - table olive
KW  - phenolic compounds
KW  - oleuropein
KW  - LAB
KW  - yeasts
KW  - fermented food
KW  - probiotic table olives
KW  - non-dairy probiotics
KW  - sodium
KW  - potassium
KW  - calcium
KW  - magnesium
KW  - iron
KW  - phosphorus
KW  - darkened by oxidation olives
KW  - Miller’s protocol
KW  - Crews’ protocol
KW  - post-digest re-extraction
KW  - minerals
KW  - sea salt
KW  - PGI
KW  - iodized salt
KW  - functional food
KW  - composition
KW  - nutritional properties
KW  - polyphenols
KW  - sensory analysis
KW  - chlorophyll
KW  - pigments
KW  - allomerization
KW  - alkaline treatment
KW  - phytyl-chlorin
KW  - phytyl-rhodin
KW  - Bella di Cerignola
KW  - brines
KW  - microbiological quality
KW  - user-friendly spreadsheet
KW  - producers
KW  - bioaccessibility
KW  - mineral nutrients
KW  - pigment composition
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/3760
UR  - https://directory.doabooks.org/handle/20.500.12854/76340
ER  -