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The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria
table olives Istrska belica Storta fermentation yeasts total biophenols sensory characteristics
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2010/12/21
The objective of the research is to determine the leading microorganisms in spontaneous
fermentations of table olives in Slovenian Istria. The influence of traditional regional
and modified Spanish ...
Hot Air Drying of Green Table Olives
table olives drying dehydration water activity
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2009/3/16
The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curve...
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
Bella di Cerignola table olives Spanish style and natural processing
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2009/3/16
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at diff...