Fermentation of washing waters of spanish-style green olive processing

Process Biochemistry

Volumn 36, Issue 8-9, 2001, Pages 797-802

  De Castro, Antonio ^a   Brenes, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Fermentation; Hydroxytyrosol; Lactic acid; Table olive; Washing water

Indexed keywords

ALCOHOL; FRUCTOSE; GLUCOSE; GLUCOSIDE; HYDROXYTYROSOL; LACTIC ACID; MANNITOL; PHENOL DERIVATIVE;

ARTICLE; FERMENTATION; HYDROLYSIS; PH; REACTION ANALYSIS; WASTE WATER; WASTE WATER MANAGEMENT;

EID: 0035070752     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(00)00280-6     Document Type: Article

References (16)

1. On the preparation of Sevillan style olives. The washing of fruits treated with lye
2. The effects of acidification and temperature during washing of Spanish-style green olives on the fermentation process
3. Preparation of Spanish green olives without washing waters. Solution to the problems caused by HCl additions and effects of treatments with weak lye solutions
4. Influence of several treatments with hydrochloric acid on the elaboration of Spanish-style green olives
5. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
6. The protective effect of the olive oil polyphenol (3,4-dihidroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in caco-2-cells
7. A highly convenient synthesis of hydroxytyrosol and its recovery from agricultural waste waters
8. Biochemical changes in phenolic compounds during Spanish-style green olive processing
9. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing
10. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives
11. Detrimental effects of high molecular-mass polyphenols on olive mill wastewater biotreatment
12. Fermentation characteristics of heterolactic acid bacteria in green bean juice
13. Biochemical changes during the preservation stage of ripe olive processing
14. Controlled fermentation of Spanish-style green olives
15. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation
16. Characterization of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity