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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
2010/9/14
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 ...
Quality Authentication of Percolated and Centrifuged Enzyme-Treated Virgin Oils Produced Processing Olives
biological continuous olive processing percolation-centrifugation system quality-typicality-genuineness of products
2009/7/7
Percolated and centrifuged virgin olive oils obtained from different olive varieties by the continuous combined enzyme-aided percolation-centrifugation extraction system have been characterized. The ...
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
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...
Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives
green olives fermentation bloater spoilage
2009/3/16
The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH a...
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
browning bruised olives enzymes harvest phenols
2009/3/10
The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harv...
Changes in the Prefermentation Static Washing Regime of Kalamata Olives Affect the Fermentation Profile
Kalamata olives static washings naturally black olives
2009/2/19
Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent...