Table Olives and Olive Oil: Production, Processing, Composition, and Nutritional Qualities

Handbook of Vegetables and Vegetable Processing

Volumn , Issue , 2011, Pages 663-682

  Kiritsakis, Kostas ^a   Kiritsakis, Apostolos ^a   Manousaki Karacosta, Elena ^a   Genigeorgis, Fivos ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Acidity, oxidation and sensory characteristics criteria in olive oil quality evaluation; Anthocyanins, glycosides of anthocyanidins latter being polyhydroxy derivatives of a basic structure; Butyric fermentation, appearing soon after green olives are immersed in brine; Kalamon olives at the harvesting stage; Olive tree, of great significance to Mediterranean people; Olives, eaten as appetizer, in salads, sandwiches and casseroles; Polyphenols in olive oil natural antioxidants; Quality characteristics of olive oils two and three phase decanters; Scientific name of olive tree, Olea europaea origin of word Olea is Greek; Table olives and olive oil production, processing, composition and nutritional qualities

Indexed keywords

EID: 84887144168     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958346.ch33     Document Type: Chapter

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