Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

  title={Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”},
  author={Pietro Catania and Maria Alleri and Alessandra M. Martorana and Luca Settanni and Giancarlo Moschetti and Mariangela Vallone},
  journal={Grasas Y Aceites},
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the… 
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.
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A system to control the atmosphere in the headspace of the malaxation machine to improve the fatty acid composition of extra virgin olive oils
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Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)
Commercially available green table olives of the Nocellara del Belice cultivar were processed in 26 companies. Three different processing conditions were used to obtain olive debittering: natural
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HPLC analysis of phenolic compounds from fermented olives showed a decrease of oleuropein, a glucoside secoiridoid responsible for the bitter taste of olive drupes, and an increase of the hydroxytyrosol concentration.
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
The changes and features of some olive cultivars during natural fermentation in brine were examined. The cultivars were typical of Sicily: “Nocellara messinese”, “Nocellara etnea”, “Moresca”,
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.
Effect of dry-salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives
BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce ‘naturally black dry-salted olives’. This process consists in placing the olives in disposed layers with coarse
Spanish‐style green table olive shelf‐life
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