منابع مشابه
Isolation 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...
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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...
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Yoghurt strain Lactobacillus LBL-4 cultivated for 8-10 h at pH ~6.0 was investigated as a considerable food-grade source of intracellular aminopeptidase. Cell-free extract manifesting >200 AP U/l was obtained from cells harvested from 1 L culture media. Subtilisin-induced hydrolysates of casein, soybean isolate, and Scenedesmus cell protein with degree of hydrolysis 20-22% incubated at 45°C for...
متن کاملOlives
What is an olive? Well, botanically speaking, the fruit of the olive tree is a drupe, or stone fruit, and is cultivated on all continents (Figure 1), but the olive is much more than a fruit — it’s a symbol. Olives and the trees that bear them are mentioned in The Odyssey, the Quran, the Torah, and the Bible, just to name a few. Representing peace, abundance, and victory, this divine fruit has i...
متن کاملRecent developments with debittering of protein hydrolysates
The products of protein hydrolysis, which are normally mixtures of peptides and amino acids, are called protein hydrolysates. Food protein hydrolysates have a wide range of nutritional applications. The production and use of protein hydrolysates differ in the type, level of hydrolysis and the peptide profile. Bitterness in protein hydrolysates is associated with the release of peptides containi...
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ژورنال
عنوان ژورنال: Pamukkale University Journal of Engineering Sciences
سال: 2015
ISSN: 1300-7009,2147-5881
DOI: 10.5505/pajes.2015.98159