Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Antonio-Higinio Sánchez"'
Autor:
José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Alfredo Montaño
Publikováno v:
Foods, Vol 12, Iss 12, p 2386 (2023)
Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metageno
Externí odkaz:
https://doaj.org/article/4437c8f31b35442f89d89f9346e862e8
Publikováno v:
Research in Agricultural Engineering, Vol 67, Iss 4, Pp 164-170 (2021)
In order to make harvesting table olives profitable, mechanical harvesting has become an absolute necessity. Many small Andalusian producers face structural and financial constraints in implementing the mechanisation of harvesting and, as a consequen
Externí odkaz:
https://doaj.org/article/5511cfdb28974571b4a62b4626280f34
Autor:
Montaño, José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Alfredo
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2386
Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metageno
Autor:
José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Alfredo Montaño
9 Páginas.-- 5 Figuras.-- 1 Tabla
Microbial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spa
Microbial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::615d89a78c636e2b4c3c4850b7988934
http://hdl.handle.net/10261/307800
http://hdl.handle.net/10261/307800
Autor:
Antonio López-López, Antonio Higinio Sánchez-Gómez, Alfredo Montaño, Amparo Cortés-Delgado, Antonio Garrido-Fernández
Publikováno v:
Foods, Vol 8, Iss 11, p 562 (2019)
There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentati
Externí odkaz:
https://doaj.org/article/74711b9da8264eab958b89d11729afe5
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
11 Páginas.-- 3 Figuras.-- 2 Tablas
hermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in
hermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in
Autor:
Antonio de Castro, Antonio Higinio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Eduardo Medina, Alfredo Montaño
Publikováno v:
Metabolites, Vol 8, Iss 4, p 73 (2018)
The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase micro
Externí odkaz:
https://doaj.org/article/16a0bdfbde244e03937d25bc522f8906
Publikováno v:
Grasas y Aceites, Vol 59, Iss 3, Pp 197-204 (2008)
The “cocido”: alkaline treatment to eliminate bitterness is the main step involved in the process of elaboration of pickled green olives. Over time, this treatment has undergone a series of modifications in order to reduce the volume of its waste
Externí odkaz:
https://doaj.org/article/5f0437c8fbf64b668d2157cbdef535c1
Publikováno v:
Grasas y Aceites, Vol 58, Iss 3, Pp 275-282 (2007)
Two new procedures for the elaboration of alkali-treated green table olives, without fermentation, preserved by sterilization or pasteurization were studied. In each case, the aim was to obtain a product with good quality and guaranteed safety. In th
Externí odkaz:
https://doaj.org/article/1af83e5f26df4c0ab57d6334c40cb664
Publikováno v:
Grasas y Aceites, Vol 57, Iss 1, Pp 86-94 (2006)
Table olives are one of the main pickled products prepared throughout the world. Spain is the first producing and exporting country. In general, any processing method aims to remove the natural bitterness of this fruit, caused by the glucoside oleuro
Externí odkaz:
https://doaj.org/article/f5cfc288be624430856ce198c59526b3