Thermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In present work, influence on composition volatile compounds in Spanish-style olives was studied. To this aim, two thermal processes (P1 = 85 °C 7 min; P2 15 min) were evaluated by comparing contents pasteurised with those unpasteurised Volatiles analysed, both olive juice and cover b...

1. Overview The Australasian section of the American Oil Chemists Society (AAOCS) held their biennial meeting in Adelaide, Australia on 8–11 November 2011. Over 70 scientists, researchers and industry representatives gathered for three days of talks and discussions on lipid related topics. A highlight was the hot topic symposium on the new olive oil standard being introduced in Australia. Paul ...

A novel method for the economic fluorescent labelling of PCR products and its features are described. To investigate the efficiency of the method for amplification of olive microsatellite markers, PCR conditions of three loci were optimised. The results showed that the method can be successfully applied in genotyping studies of olive varieties.

This chapter was originally published in the book Olives and Olive Oil in Health and Disease Prevention, published by Elsevier, and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s institution, for non-commercial research and educational use including without limitation use in instruction at your institution, sending it to specific colleague...

Olive (Olea europaea L.) is a crop well adapted to the environmental conditions prevailing in the Mediterranean Basin. Nevertheless, the increasing international demand for olive oil and table olives in the last two decades has led to expansion of olive cultivation in some countries of the southern hemisphere, notably in Argentina, Chile, Perú and Australia. While the percentage of world produc...

Nutrition and other bioactive natural products present in specific foods within a balanced diet play an indispensable role in maintaining and promoting human health. Plants are rich sources of a balanced nutrition because of high content of bioactive products; hence, most of them recently have acquired the status of superfoods. It has been used since ancient times for the treatment of various a...

The budding yeast Saccharomyces cerevisiae is important for human food production and as a model organism for biological research. The genetic diversity contained in the global population of yeast strains represents a valuable resource for a number of fields, including genetics, bioengineering, and studies of evolution and population structure. Here, we apply a multiplexed, reduced genome seque...

A novel analytical approach has been developed and evaluated for the quantitative analysis of a selected group of widely used pesticides (dimethoate, simazine, atrazine, diuron, terbuthylazine, methyl-parathion, methyl-pirimiphos, endosulfan I, endosulfan II, endosulfan sulphate, cypermethrin and deltamethrin), which can be found at trace levels in olive oil and olives. The proposed methodology...

Anthracnose (Colletotrichum spp.) is an important disease causing major yield losses and poor oil quality in olives. The objectives were to determine the diversity and distribution pattern of Colletotrichum spp. populations prevalent in olives and their relatedness to anthracnose pathogens in other hosts, assess their pathogenic variability and host preference, and develop diagnostic tools. A t...