Zobrazeno 1 - 10
of 721
pro vyhledávání: '"Table olive"'
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37484- (2024)
Agroindustry factory's such as the table olive industry etc. that gain importance in the economies of Mediterranean countries. Conventional treatment methods are not effective for treating table olive processing wastewater due to its unique compositi
Externí odkaz:
https://doaj.org/article/9af7937990664dbb880051116bd69216
Publikováno v:
Foods, Vol 13, Iss 17, p 2671 (2024)
Table olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessib
Externí odkaz:
https://doaj.org/article/185b79a589614d17a238def236309a73
Autor:
Salem Alhajj Ali, Andrea Mazzeo, Antonio Trani, Simona Pitardi, Sara Bisceglie, Giuseppe Ferrara
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 861 (2024)
Some olive cultivars grown in southeastern Italy are characterized by the production of olives with a reduced level of bitterness. They are known as sweet olive cultivars and fruits are usually consumed directly or cooked without any debittering proc
Externí odkaz:
https://doaj.org/article/bf22cde8bf19432e8f1d897005a34237
Publikováno v:
Foods, Vol 13, Iss 13, p 2131 (2024)
An increasing number of food companies are voluntarily adopting environmental policies and sustainability initiatives to tackle climate change. The aims of this study were to analyse the presence of environmental labels on table olive products, to ex
Externí odkaz:
https://doaj.org/article/87ca3ec44a544849bad367a67b33e45f
Autor:
S. Ayman, Y. Gezginc
Publikováno v:
Grasas y Aceites, Vol 74, Iss 4 (2023)
In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production.
Externí odkaz:
https://doaj.org/article/30988fd650cb415c8c391d78c5d83a53
Autor:
Hani K. Aldebis, Antonio Santos-Rufo, Ibrahim Eldesouki-Arafat, Enrique Vargas-Osuna, Juan Moral, Antonio Trapero, Francisco Javier López-Escudero
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 321 (2024)
Escudete, which is caused by Botryosphaeria dothidea, is a disease that is widely distributed in the Mediterranean basin, but is of little general importance. Nevertheless, serious attacks have been observed on occasion, which have caused a considera
Externí odkaz:
https://doaj.org/article/41d20273ad9d48c2acac398e1eeb4778
Akademický článek
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Autor:
Gino Ciafardini, Biagi Angelo Zullo
Publikováno v:
Foods, Vol 12, Iss 21, p 3950 (2023)
Naturally fermented black table olives are usually processed in brine with low pH and high NaCl content. Because salt is responsible for several cardiovascular problems, methods are needed to decrease the salt (NaCl) content in olive pulp. This study
Externí odkaz:
https://doaj.org/article/9a58615641c744e58c3335163ab4a369
Akademický článek
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Akademický článek
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