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Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth
TLDR
There was a significant effect of location but an insignificant effect of genotype on contents of caffeic, vanillic, p-hydroxybenzoic, and p-coumaric acids, and genotype but not location affected the contents of total phenolics and ferulic acid. Expand
Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
TLDR
The first report dealing with the presence of E. casseliflavus in table olive brines and their utilization as starter culture is reported, with results obtained when both cultures of lactic acid bacteria were applied sequentially with 1day delay. Expand
Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.
TLDR
Results obtained throughout three consecutive seasons demonstrated that utilization at high pH of starter cultures of lactobacilli is feasible, provided that the inoculum size takes into account the initial low survival. Expand
Table Olives: Varieties and Variations
Publisher Summary Table olives are the products prepared from sound fruits of the cultivated olive tree. Table olive production was initially restricted to the producing regions, mainly around theExpand
Chemical Composition of Fermented Green Olives: Acidity, Salt, Moisture, Fat, Protein, Ash, Fiber, Sugar, and Polyphenol
Publisher Summary Of fermented green olives, alkali-treated green olives in brine, also known as “Spanish-style green olives” or “pickled green olives,” are the most widely distributed andExpand
Comparative study on chemical changes in olive juice and brine during green olive fermentation.
Changes in physicochemical characteristics, substrate depletion, and product formation during fermentation were followed in both brine and olive juice in order to achieve a complete knowledge ofExpand
Chemical profile of industrially fermented green olives of different varieties
Over 160 fermented brines, from green olives of Manzanilla, Hojiblanca, and Gordal varieties processed in five companies in two consecutive seasons, were analysed for physicochemical characteristics,Expand
Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometrics.
TLDR
Differences among the fatty acid composition and fat content of the diverse commercial presentations of table olives, which can be applied in predictive and classification discriminant analysis are shown. Expand
Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.
TLDR
In the case of the fermented product, usage of the corresponding fermentation brine plus refrigerated storage was also assayed as the packing/preservation method and was found to give the best result from a nutritional standpoint. Expand
Controlled Fermentation of Spanish‐type Green Olives
Pure culture fermentation of Spanish-type green olives was developed. The method used no heat treatment, included chlorination of both fermentor and olives, used sterile lye, water and brine, andExpand
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