Producing Table Olives

Producing Table Olives PDF
Author: Stan Kailis
Publisher: Landlinks Press
ISBN: 064309203X
Size: 60.66 MB
Format: PDF, Mobi
Category : Science
Languages : en
Pages : 328
View: 5423

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This manual provides olive growers and processors with nationally accepted guidelines for ensuring the quality and safety of processed table olives. Covers all aspects essential for the production of safe, nutritious and marketable table olives.

Table Olives

Table Olives PDF
Author: A. Garrido Fernandez
Publisher: Springer Science & Business Media
ISBN: 9780412718106
Size: 63.73 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 496
View: 4169

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This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.

Olive Production Manual

Olive Production Manual PDF
Author: G. Steven Sibbett
Publisher: UCANR Publications
ISBN: 9781879906143
Size: 80.10 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 180
View: 7134

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This bestselling manual is the definitive guide to olive production in California. This 180-page manual is fully illustrated with 40 tables, 19 line drawings, and 36 charts, and 100 color and black and white photos. The most notable additions to this edition include a new chapter on deficit irrigation, a greatly expanded chapter on olive oil production, and coverage of four new pests, including the olive fly. Includes production techniques for commercial growers worldwide - from orchard planning and maintenance to harvesting and postharvest processing. Contains information on pollination, pruning for shaker and vertical rotating comb harvest, mechanical pruning, deficit irrigation, mechanical harvesting methods including trunk-shaking and canopy contact harvesters, postharvest handling and processing methods, and olive oil production. Also includes information on new pests including olive fly, oleander scale, olive mite, and black vine weevil.

Fruit And Cereal Bioactives

Fruit and Cereal Bioactives PDF
Author: Özlem Tokuşoğlu
Publisher: CRC Press
ISBN: 9781439806678
Size: 55.93 MB
Format: PDF
Category : Medical
Languages : en
Pages : 473
View: 3907

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Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.

Olives And Olive Oil In Health And Disease Prevention

Olives and Olive Oil in Health and Disease Prevention PDF
Author: Victor R. Preedy
Publisher: Academic Press
ISBN: 9780080922201
Size: 22.61 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 1520
View: 342

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Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. Key Features: * Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients * Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods * Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians * Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems

Biotechnology Enzymes Biomass Food And Feed

Biotechnology  Enzymes  Biomass  Food and Feed PDF
Author: Gerald Reed
Publisher: Wiley-Blackwell
ISBN: 9783527283194
Size: 12.11 MB
Format: PDF, ePub, Docs
Category : Science
Languages : en
Pages : 820
View: 1468

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This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods. Four distinct, but related areas are covered in detail: enzymes, biomass production, food fermentations and feed fermentations. Particular attention is paid to the analytical uses of enzymes. Moreover, food fermentations are treated on a world-wide basis, from pickles to the Korean kimchi. Topics included are: Production of Enzymes as Fine Chemicals - Nutritional Value of Microbial Biomass - Baked Goods - Baker's Yeast Production - Carbohydrate-Based Sweeteners - Wine and Brandy - Brewing - Cheese - Vinegar - Indigenous Fermented Foods - Fermented Feeds and Feed Supplements