Reducing Phenolics Related to Bitterness in Table Olives

Phenolics and antimicrobial activity of traditional stoned table olives 'alcaparra'.

In the present work, we report the determination of phenolic compounds in 'alcaparra' table olives by reversed-phase HPLC/DAD, and the evaluation of their extract in vitro activity against several microorganisms that may be causal agents of human intestinal and respiratory tract infections, namely Gram positive (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus), Gram negative bacte...

Predictive microbiology and table olives

The table olive is probably one of the most important and most recognized fermented vegetable in the food industry. Basically, the elaboration of this food is constrained to Mediterranean countries, but there are also well established production regions in Australia, USA and South-America. Thus, table olive elaboration is widespread around the world and represents an important economic source f...

Microbiological Aspects of Table Olives

Table olives are the most important fermented vegetables because of their worldwide economic importance. The three main techniques for table olive production used in Italy concern 82% green olives, 16% black olives and 2% processed at the cherry ripened stage (UNAPROL, 2008). There are three main trade preparations of table olives: Spanish-style olives, Californian-style olives and naturally bl...

Composition of pigments and colour changes in green table olives related to processing type.

Brownish colourations in Natural green table olives (non-treated with alkali) make this product less attractive to consumers than Spanish-style green table olives (treated with alkali), which develop a more appreciated bright golden-yellow colour. These colour differences were studied in relation to changes in the composition of chlorophyll and carotenoid pigments, as well as polyphenolic compo...

Nutritional and Sensory Quality of Table Olives