Olive Fermentation and Processing: Scientific and Technological Challenges

Journal of Food Science

Volumn 69, Issue 1, 2004, Pages

  Brenes, M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 1242344844     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb17875.x     Document Type: Conference Paper

References (10)

1. Ben-Shalon N, Harel E, Mayer A M. 1978. Enzymatic browning in green olives and its prevention. J Sci Food Agric 29:398-402.
2. Brenes M, García P, Romero C, Garrido A. 2000. Treatment of green table olive waste waters by an activated-sludge process. J Chem Technol Biotechnol 75:459-63.
3. Brenes M, Romero C, de Castro A. 2004. Combined fermentation and evaporation processes for treatment of washwaters of the Spanish-style green olive processing. J Chem Technol Biotechnol (Forthcoming).
4. Denney J O, Martin G C. 1994. Ethephon tissue penetration and harvest effectiveness in olive as a function of solution pH, application time, and BA or NAA addition. J Amer Soc Hort Sci 119(6):1185-92.
5. García P, Durán M C, Garrido A. 1985. Aerobic fermentation of naturally black olives. Grasas Aceites 36:14-20.
6. Garrido A, García P, Brenes M. 1995. Olive fermentations. In: Reed G, Nagodawithana, editors. Biotechnology Vol. 9: enzymes, biomass, food and feed. Weinheim, Germany: VCH. p 593-627.
7. Montaño A, Sánchez A H, Rejano L. 1990. Rapid quantitative analysis of head-space components of green olive brine. J Chromatogr 521:153-7.
8. Romero C, Brenes M, García P, Garrido A. 1996. Respiration of olives stored in sterile water. J Hort Sci 71(5):739-45.
9. Romero C, Brenes M, Yousfi K, García P, García A, Garrido A. 2003. Effect of cultivar and processing method on the contents of polyphenols In table olives. J Agric Food Chem (Forthcoming).
10. Ünal K, Nergiz C. 2003. The effect of table olive preparing methods and storage on the composition and nutritive value of olives. Grasas Aceites 54(1):71-6.