Elaboration of table olives
Table olives are one of the main pickled products prepared throughout the world. Spain is the first producing and exporting country. In general, any processing method aims to remove the natural bitterness of this fruit, caused by the glucoside oleuropein. The most common types of preparation are: Sp...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2006-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/24 |
| _version_ | 1818598586288439296 |
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| author | Antonio Higinio Sánchez Gómez Pedro García García Luis Rejano Navarro |
| author_facet | Antonio Higinio Sánchez Gómez Pedro García García Luis Rejano Navarro |
| author_sort | Antonio Higinio Sánchez Gómez |
| collection | DOAJ |
| description | Table olives are one of the main pickled products prepared throughout the world. Spain is the first producing and exporting country. In general, any processing method aims to remove the natural bitterness of this fruit, caused by the glucoside oleuropein. The most common types of preparation are: Spanish Style Green, Natural Black and Black (Ripe) Olives (darkened by oxidation). In this paper the three elaboration processes are summarized, reviewing the current situation of the different phases of the production process for each one. |
| first_indexed | 2024-12-16T12:06:03Z |
| format | Article |
| id | doaj.art-f5cfc288be624430856ce198c59526b3 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-16T12:06:03Z |
| publishDate | 2006-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-f5cfc288be624430856ce198c59526b32022-12-21T22:32:19ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142006-03-01571869410.3989/gya.2006.v57.i1.2424Elaboration of table olivesAntonio Higinio Sánchez Gómez0Pedro García García1Luis Rejano Navarro2Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC)Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC)Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC)Table olives are one of the main pickled products prepared throughout the world. Spain is the first producing and exporting country. In general, any processing method aims to remove the natural bitterness of this fruit, caused by the glucoside oleuropein. The most common types of preparation are: Spanish Style Green, Natural Black and Black (Ripe) Olives (darkened by oxidation). In this paper the three elaboration processes are summarized, reviewing the current situation of the different phases of the production process for each one.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/24black ripenatural blackspanish styletable olive |
| spellingShingle | Antonio Higinio Sánchez Gómez Pedro García García Luis Rejano Navarro Elaboration of table olives Grasas y Aceites black ripe natural black spanish style table olive |
| title | Elaboration of table olives |
| title_full | Elaboration of table olives |
| title_fullStr | Elaboration of table olives |
| title_full_unstemmed | Elaboration of table olives |
| title_short | Elaboration of table olives |
| title_sort | elaboration of table olives |
| topic | black ripe natural black spanish style table olive |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/24 |
| work_keys_str_mv | AT antoniohiginiosanchezgomez elaborationoftableolives AT pedrogarciagarcia elaborationoftableolives AT luisrejanonavarro elaborationoftableolives |