نتایج جستجو برای: olives origin
تعداد نتایج: 200013 فیلتر نتایج به سال:
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative meta...
Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...
The production of volatile compounds in naturally fermented green table olives from Manzanilla cultivar was investigated. A total 62 were detected after 24 weeks fermentation. To clarify the contribution yeasts to formation these compounds, such microorganisms isolated corresponding fermenting brines. Five major yeast strains identified: Nakazawaea molendinolei NC168.1, Zygotorulaspora mrakii N...
چکیده ندارد.
Verticillium dahliae Kleb. the causal agent of vascular wilt is an important pathogen of olive trees in growing areas of the world. Nine-month-old nursery olives including ‘Bladi’, ‘Conservalia’, ‘Kalamon’, ‘Koroneiki’, ‘Manzanilla’, ‘Mission’, ‘Marry’, ‘Picual’, ‘Rowghani’, ‘Sevillana’ and ‘Zard’ cultivars were root-dip inoculated with a defoliating (VCG1) isolate of V. dahliae obtained from d...
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