Alkaline treatment is a key stage in the production of green table olives and its main aim is
rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and …

The present work proposes a procedure for the detection of the color adulteration of green
table olives with E-141ii colorant. Addition of this colorant to table olives to obtain a green …

The effect of different types of thermal treatment, designed to increase the product's shelf-life,
on the volatile composition of “Campo Real” unfermented table olives, has been studied by …

Green table olive preparations including an alkaline treatment, but not preservation by
natural fermentation, such as Castelvetrano-style, are gaining importance in international …

En el presente trabajo se han estudiado dos nuevos procedimientos para la elaboración de
aceitunas verdes tratadas con álcali no fermentadas, conservadas por esterilización o …

Two new procedures for the elaboration of alkali-treated green table olives, without
fermentation, preserved by sterilization or pasteurization were studied. In each case, the aim …

A sensory assessment of different samples of table olives from Campo Real (Madrid) was
made by a professional panel. A study of the physico-chemical and rheological properties of …