Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Vincenzo Marsilio"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:621-626
Aroma is considered as a quality index of olive products. Fermented olives aroma compounds are present both in the fruit matrix and in brine medium. The partition of aroma compounds between fruit matrix and brine medium is deeply different for the tw
Publikováno v:
LWT - Food Science and Technology. 41:2017-2022
Table olives' flavour plays an important role in consumer's acceptability and it depends on various factors such as varieties, intrinsic characteristics, ripening of fruit and processing technologies. Flavour biogenesis is also influenced by addition
Publikováno v:
LWT - Food Science and Technology. 41:796-802
This paper aimed to study CO2 use as alkali neutralizing agent instead of the traditional washings with water, in Spanish-style green olives. Titratable acidity, pH, sugars and microbial populations were monitored during processing. CO2 treatment was
Autor:
Francesca Russi, G. Morelli, Barbara Lanza, Vincenzo Marsilio, Riccardo d’Andria, A. Lavini, Emilia Iannucci
Publikováno v:
Journal of the Science of Food and Agriculture. 86:1005-1013
Plant productivity, phenolic profile and natural fermentation, with and without lactic acid bacteria inoculants, were investigated in olive fruit of Ascolana tenera growing under different irrigation regimes. A rainfed control and two treatments rece
Autor:
Leonardo Seghetti, Emilia Iannucci, Marino Felicioni, Barbara Lanza, Vincenzo Marsilio, Francesca Russi
Publikováno v:
Journal of the Science of Food and Agriculture. 85:1084-1090
Among the Italian olive germplasm, 'Ascolana tenera' is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek-style and Spanish-style) on the fermentation and phenolic compositio
Publikováno v:
Acta Horticulturae. :617-620
In table olive processing the sodium chloride is currently employed to retard the growth of undesirable bacteria, to control the rate of fermentation and as a flavouring, so the olive products contribute to sodium ingest. However, an excessive sodium
Publikováno v:
Acta Horticulturae. :575-578
Autor:
Barbara Lanza, G. Morelli, Riccardo d’Andria, Vincenzo Marsilio, G. Fontanazza, Maurizio Patumi
Publikováno v:
Food Chemistry. 77:27-34
This work reports the results of a study carried out in an intensive monocone orchard of Olea europaea L. cv. Kalamata, a dual purpose (olive oil and table olives) variety, to investigate the influence of different irrigation regimes on productivity
Publikováno v:
Food Chemistry. 74:55-60
Changes in phenolic composition of olive fruits ( Olea europaea Intosso cv.) during California-style ripe olive processing were investigated. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycones and oleoside-11- methyl ester were the main phenol
Publikováno v:
Food Chemistry. 72:485-490
An experimental investigation was carried out on olive fruits of Douro, Hojiblanca, Cassanese, Taggiasca and Thasos cultivars, to assess free sugar and polyol compositions and their changes during ripening and processing. TMS ethers of sugars from ol