Table olives are one of the oldest vegetable fermented foods in the Mediterranean area.
Beside their economic impact, fermented table olives represent also an important healthy …

Table olives are a pickled food product obtained by a partial/total debittering and
subsequent fermentation of drupes. Their peculiar sensory properties have led to a their …

The effect of pretreatments and drying methods on some qualities of dried mango fruits was
studied. The fruit slices were pretreated with three pretreatments–ascorbic acid dip at 31 …

Naturally black olives cv. Thassos were processed in dry salt according to industrial
procedure by uniformly dispersing 40kg of coarse salt in 100kg freshly harvested olives. Dry …

Mango fruits are a rich source of nutrients, however, due to their perishability and
seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe …

Abstract Phenolic compounds make up 2-3%(w/w) of olive flesh, whose most abundant part
is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein …

Industry 4.0 designates the recent digital revolution in the industrial sector, evolving from the
comprehensive networking and automation of all the productive areas. Equipment …

Sažetak 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 …

Microbiological quality and biophenol content evolution was studied in minimally processed
Thassos cv table olives by hot air dehydration under mild conditions (40° C, 24 h, aw …

The black dry olive is a highly regarded product that is mostly elaborated from harvested
black fruits subjected to a dry-salting process. The aim of this study was to develop a new …