A regression analysis on the green olives debittering
نویسندگان
چکیده
منابع مشابه
Botulism and Preserved Green Olives
and 120 participants (89%) reported a variety of gastrointestinal symptoms, including epigastric pain. Persons with active infection were no more likely to report epigastric pain (75 [78%] of 97) than persons without infections (30 [79%] of 38). One participant reported gastric cancer and was H. pylori–positive. Seven participants reported a family history of gastric cancer; all were H. pylori–...
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هدف از انجام تحقیق حاضر، مطالعه و بررسی نقش زنان و مردان در دو مجموعه از کتابهای درسی انگلیسی در قالب تحلیل گفتمان انتقادی و همچنین، بررسی و آشکار ساختن اصول ایدوئولوژیکی مربوط به نقش زنان و مردان در این کتابها است. این دو مجموعه کتاب عبارتنداز: کتابهای انگلیسی سال دوم و سوم دبیرستانی ایران و کتابهای تاپ ناچ 2آ و 2ب. برای انجام این منظور، مدل تحلیل گفتمان انتقادی فرکلاف مورد استفاده قرار گرفته ...
15 صفحه اولNaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentati...
متن کاملIsolation of megaritolactones and other bioactive metabolites from 'megaritiki' table olives and debittering water.
'Megaritiki' is an olive cultivar widely used in Greece for the production of low polyphenol olive oil and table olives. To investigate possible metabolic differentiation in comparison with other varieties, the composition of 'Megaritiki' olive fruits and wastewaters from the debittering procedure was studied. Moreover, the recovery of bioactive metabolites from wastewater using adsorption resi...
متن کاملPure culture fermentation of green olives.
The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides ...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 1991
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.1991.v42.i6.1200