Table Olives

Table 4.13 Importing countries for turning colour olives ( including black - ripe olives ) , expressed as percentages of the total amount Period Country 1976/1980 1981/1985 1986/1990 9.5 10.7 21.0 0.4 9.1 6.9 0.9 0.8 Italy USA France ...

Table Olives

Table Olives

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.

More Books:

Table Olives
Language: en
Pages: 496
Authors: A. Garrido Fernandez, M.R. Adams, M.J. Fernandez-Diez
Categories: Technology & Engineering
Type: BOOK - Published: 1997-07-31 - Publisher: Springer Science & Business Media

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as
Producing Table Olives
Language: en
Pages: 328
Authors: Stan Kailis, David John Harris
Categories: Science
Type: BOOK - Published: 2007 - Publisher: Landlinks Press

This manual provides olive growers and processors with nationally accepted guidelines for ensuring the quality and safety of processed table olives. Covers all aspects essential for the production of safe, nutritious and marketable table olives.
Research on Characterization and Processing of Table Olives
Language: en
Pages: 248
Authors: Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero
Categories: Science
Type: BOOK - Published: 2021-05-26 - Publisher: MDPI

Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive
The Table Olive Industry of Spain
Language: en
Pages: 18
Authors: Franklin D. Lee
Categories: Agriculture
Type: BOOK - Published: 1976 - Publisher:

Books about The Table Olive Industry of Spain
New Trends in Table Olive Fermentation, 2nd Edition
Language: en
Pages: 225
Authors: Joaquín Bautista-Gallego, Francisco Noé Arroyo-López, Albert Bordons, Rufino Jiménez-Díaz
Categories: Agriculture
Type: BOOK - Published: 2020-03-27 - Publisher: Frontiers Media SA

Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea