Ergönül P.G., Nergiz C. (2010): Determination of organic acids in olive fruit by HPLC. Czech J. Food Sci., 28: 202–205. Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olives with water-methanol mixture solution 75:25 (v/v) and were analysed through ...

Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on f...

The current project is a collaborative action of 14 participants. There are 4 SME-AGs (PEMETE -Greece, ASEMESA Spain, APABI Portugal, AIFO Italy) comprising of table olive producing SMEs and 4 industries producing fermented olives from the main olive producing countries (OLYMP-Greece, JOLCASpain, AZAGAP-Italy and PROBEIRA-Portugal), 3 Research Institutions from Greece (NAGREF), Spain (IG-CSIC) ...

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous has some disadvantages, such as the formation defects in end product due to activities undesirable microorganisms. use starter cultures could be a promising option provide more controlled environment and reduce risk spoilage. Mixed culture (generally selected Lactobacillus strains with or without ...

Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fe...

The survival of selected lactic acid bacteria (LAB) with in vitro probiotic potential was studied during storage of cv. Halkidiki green olives previously subjected to inoculated Spanish-style fermentation. After fermentation olives were packed in polyethylene pouches, covered with freshly prepared brine (9%, w/v, NaCl), acidified with 2‰ (w/v) citric acid and 1.5‰ (w/v) ascorbic acid, and store...