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The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria
table olives Istrska belica Storta fermentation yeasts total biophenols sensory characteristics
2010/12/21
The objective of the research is to determine the leading microorganisms in spontaneous
fermentations of table olives in Slovenian Istria. The influence of traditional regional
and modified Spanish ...
Application of the RAPD technique and morphological characteristics in cultivated olives (Olea europaea sativa)
Cultivated olives RAPD neighbor-joining method discriminant analysis
2011/1/12
Five different morphological characteristics (width, length, width/length, stem length, stem thickness) were considered in 18 cultivated olives and discriminant analysis was applied. Using primers OP-...
The aim of this study was to detect genetic similarities and distances among wild olive trees by RAPD-PCR technique. Olives are raised at a high range from Artvin on the north, up to Hatay on the sout...
Quality Authentication of Percolated and Centrifuged Enzyme-Treated Virgin Oils Produced Processing Olives
biological continuous olive processing percolation-centrifugation system quality-typicality-genuineness of products
2009/7/7
Percolated and centrifuged virgin olive oils obtained from different olive varieties by the continuous combined enzyme-aided percolation-centrifugation extraction system have been characterized. The ...
The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curve...
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
Bella di Cerignola table olives Spanish style and natural processing
2009/3/16
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at diff...
Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives
green olives fermentation bloater spoilage
2009/3/16
The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH a...
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
browning bruised olives enzymes harvest phenols
2014/3/10
The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harv...
Changes in the Prefermentation Static Washing Regime of Kalamata Olives Affect the Fermentation Profile
Kalamata olives static washings naturally black olives
2009/2/19
Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent...
Determination of the Effects of Endogenous Plant Hormones on alternate Bearing and Flower Bud Formation in Olives
Endogenous Plant Hormones alternate Bearing Flower Bud Formation Olives
2009/1/16
The effect of endogenous plant hormones on alternate-bearing, an important factor in olive growing, was investigated. Memecik and Tavşan Türeği olive cultivars were used. Leaf, bud, shoot ti...
food and drug administration Urgently Warns Consumers about Health Risks of Potentially Contaminated Olives
botulinum olives
2007/4/16
April 13, 2007，The U.S. Food and Drug Administration (FDA) is alerting consumers to possible serious health risks from eating olives that may be contaminated with a deadly bacterium, Clostridium botul...