Producing Table Olives

Producing Table Olives PDF
Author: Stan Kailis
Publisher: Landlinks Press
ISBN: 064309203X
Size: 78.61 MB
Format: PDF, ePub, Docs
Category : Science
Languages : en
Pages : 328
View: 3314

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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: 14.53 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 496
View: 2344

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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.

New Trends In Table Olive Fermentation 2nd Edition

New Trends in Table Olive Fermentation  2nd Edition PDF
Author: Joaquín Bautista-Gallego
Publisher: Frontiers Media SA
ISBN: 2889636380
Size: 10.15 MB
Format: PDF, ePub, Docs
Category :
Languages : en
Pages : 225
View: 1088

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Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.

Olive Production Manual

Olive Production Manual PDF
Author: G. Steven Sibbett
Publisher: UCANR Publications
ISBN: 9781879906143
Size: 79.38 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 180
View: 5505

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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.

Olive Processing Waste Management

Olive Processing Waste Management PDF
Author: Michael Niaounakis
Publisher: Elsevier
ISBN: 9780080461809
Size: 24.48 MB
Format: PDF, Docs
Category : Science
Languages : en
Pages : 514
View: 3813

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Olive Processing Waste Management contains a comprehensive review of literature and patent survey concerning olive processing waste. Over 1,000 citations are presented. Wastes considered include olive cultivation solid waste, wastes arising from classical, three- and two-phase olive mills and wastes generated during table olive processing. In addition, information is presented concerning the management of spent olive oil (e.g. from cooking). The book is divided into five parts. Part I presents background information concerning the characterization of olive processing wastes, their environmental impacts if disposed untreated and the effect of utilised olive-mill technology on the quantity and quality of generated wastes. Part II presents physical, thermal, physico-chemical, biological and combined or miscellaneous processes for treating olive-mill wastes. Part III concerns information on utilization of such wastes with or without prior treatment. Part IV concentrates on table olive processing waste and presents information regarding its characterization, treatment and uses. Part V presents an economical and legislative overview regarding olive-mill waste. The book contains a bibliography, glossary of terms used in the text, subject, patent and author indices as well as pertinent internet sites and authorities. Complete coverage of all available literature and patents concerning olive processing waste including economic and legislative issues Critical review of up to date utilized processes concerning treatment and uses of such waste Determination of research needs for further utilization of such wastes

Fruit And Cereal Bioactives

Fruit and Cereal Bioactives PDF
Author: Özlem Tokuşoğlu
Publisher: CRC Press
ISBN: 9781439806678
Size: 41.10 MB
Format: PDF, ePub, Mobi
Category : Medical
Languages : en
Pages : 473
View: 5810

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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: 69.10 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 1520
View: 5645

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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

Olive Odyssey

Olive Odyssey PDF
Author: Julie Angus
Publisher: Greystone Books
ISBN: 1771000066
Size: 68.21 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 344
View: 294

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When Julie Angus visits her relatives in Syria, where they continue a centuries-old tradition of making olive oil, she understands that the olive is at the very core of who they are. Her curiosity piqued, she begins to wonder about the origins and history of this fruit that has meant so much to them. Angus, her husband, and their ten-month-old son embark on a Mediterranean voyage to retrace the route of the Phoenicians and discover who ate the first olive and learned to make oil from it, why it became such an influential commodity for many of the greatest civilizations, and how it expanded from its earliest roots in the Middle East. As they sail the dazzling waters of the Mediterranean, Angus and her husband collect samples from ancient trees, testing them to determine where the first olive tree originated. They also feast on inky black tapenades in Cassis, nibble on codfish and chickpeas creamed in olive oil in Sardinia, witness the harvesting of olives in Greece, and visit perhaps the oldest olive tree in the world, on Crete.


Olives PDF
Author: John E. Fecher
Publisher: CreateSpace
ISBN: 9781490958057
Size: 52.82 MB
Format: PDF, Kindle
Category : Reference
Languages : en
Pages : 52
View: 2522

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This book is a step by step guideline on the curing of olives by the lye method. There are color photographs that follow the text instructions so you can check what you are doing. The lye process takes 5 to 8 days to complete. The book also contains the process and ingredients for making pickled table olives and why I pickled them.