نتایج جستجو برای: olives

تعداد نتایج: 979  

Journal: :Genetics and Molecular Research 2010

Journal: :Fermentation 2022

Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains probiotic and biotechnological characteristics constitutes promising field work. The present study evaluated in vitro probiotic, antifungal, antimycotoxigenic potential LAB isolates from naturally Brazilian table olives. Among fourteen isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pento...

Journal: :Journal of Agricultural Engineering 2013

Journal: :Proceedings of the National Academy of Sciences 2020

2017
Miguel Á. Ruiz Bellido Antonio Valero Eduardo Medina Pradas Verónica Romero Gil Francisco Rodríguez-Gómez Guiomar D. Posada-Izquierdo Francisco Rincón Aricia Possas Rosa M. García-Gimeno Francisco N. Arroyo-López

Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization and shelf-life extension. The present work aims at developing a decision-making scoring system by...

Journal: :European Journal of Lipid Science and Technology 2018

Journal: :Iranian journal of allergy, asthma, and immunology 2014
Nicolae Ovidiu Berghi

Opening frontiers has led in the last two decades to a massive migration of Romanians to Spain and Italy, two countries known to have large areas planted with olives. Romania owns large areas planted with ash forests. Because of cross-reactivity between these two trees belonging to the Oleaceae family and the big allergenic potential of olive pollens, after a number of years of residence in the...

Journal: :Biomass Conversion and Biorefinery 2022

Abstract The aim of the present research was to investigate influence application a novel cold-pressing system in olive oil manufacturing on characteristics pomace (OP) and its valorization by anaerobic digestion (AD). Green olives veraison, both from Picual variety, were used with objective assessing effect ripening level performance AD processes. processes these OPs assessed biochemical metha...

Journal: :Lebensmittel-Wissenschaft & Technologie 2022

The study of the table olive biofilms is usually achieved using a stomacher which causes physical rupture pitted olives in an osmotic media but does not differentiate between those on surface and inside fruits. Besides, high amount eukaryotic DNA released from vegetable cells makes further molecular detached microbiota complex. This work applies Response Surface Methodology, based D-optimal exp...

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