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Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth
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.
Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
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.
Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.
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.
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 of
Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometrics.
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.
Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.
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.