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Recommended International Standard For Table Olives
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Book Synopsis Recommended International Standard for Table Olives by : Joint FAO/WHO Codex Alimentarius Commission
Download or read book Recommended International Standard for Table Olives written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1975 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Recommended International Standard for Table Olives by :
Download or read book Recommended International Standard for Table Olives written by and published by . This book was released on 1975 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Producing Table Olives by : Stan Kailis
Download or read book Producing Table Olives written by Stan Kailis and published by Landlinks Press. This book was released on 2007 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author :A. Garrido Fernandez Publisher :Springer Science & Business Media ISBN 13 :9780412718106 Total Pages :514 pages Book Rating :4.7/5 (181 download)
Book Synopsis Table Olives by : A. Garrido Fernandez
Download or read book Table Olives written by A. Garrido Fernandez and published by Springer Science & Business Media. This book was released on 1997-07-31 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Recommended International Standard for Canned Mandarin Oranges by : Joint FAO/WHO Codex Alimentarius Commission
Download or read book Recommended International Standard for Canned Mandarin Oranges written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1975 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Producing Table Olives by : Stan Kailis
Download or read book Producing Table Olives written by Stan Kailis and published by Landlinks Press. This book was released on 2007-02-01 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.
Download or read book Federal Register written by and published by . This book was released on 1979-10 with total page 2020 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Codex Alimentarius by : Joint FAO/WHO Codex Alimentarius Commission
Download or read book Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Org.. This book was released on 1992 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Unified Qualitative Standard Applying to Table Olives in International Trade by : Consejo Oleícola Internacional
Download or read book Unified Qualitative Standard Applying to Table Olives in International Trade written by Consejo Oleícola Internacional and published by . This book was released on 1982 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Table Olives and AS/ISO 22000 by : Jos Weemaes
Download or read book Table Olives and AS/ISO 22000 written by Jos Weemaes and published by . This book was released on 2019-08 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This booklet is a guideline for small enterprise olive processors who want to ensure that microbiological safe table olives are produced and presented to their customers. It takes the reader from the point of harvesting the olives to being ready for sale. The reader will be guided in applying the Greek method of Natural Fermentation A large section of this booklet is dedicated to comply with the requirements of AS/ISO 22000-2005 Food Safety Management System and will ensure that, following the steps outlined in this booklet, a quality and food safe product will be produced. This booklet can also be used as a guideline for those wanting to implement a Food Safety Management system in a general food processing and packaging operation.
Book Synopsis Olives and Olive Oil as Functional Foods by : Apostolos Kiritsakis
Download or read book Olives and Olive Oil as Functional Foods written by Apostolos Kiritsakis and published by John Wiley & Sons. This book was released on 2017-08-14 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.
Book Synopsis Recommended International Standard for Canned Peaches by : FAO/WHO Codex Alimentarius Commission
Download or read book Recommended International Standard for Canned Peaches written by FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1975 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis New Trends in Table Olive Fermentation, 2nd Edition by : Joaquín Bautista-Gallego
Download or read book New Trends in Table Olive Fermentation, 2nd Edition written by Joaquín Bautista-Gallego and published by Frontiers Media SA. This book was released on 2020-03-27 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.
Book Synopsis Food Biotechnology by : Anthony Pometto
Download or read book Food Biotechnology written by Anthony Pometto and published by CRC Press. This book was released on 2005-10-11 with total page 2008 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Book Synopsis Horticultural Reviews, Volume 25 by : Jules Janick
Download or read book Horticultural Reviews, Volume 25 written by Jules Janick and published by John Wiley & Sons. This book was released on 2010-06-22 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Horticultural Reviews presents state-of-the-art reviews on topics in the horticultural sciences. The emphasis is on applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance. These articles perform the valuable function of collecting, comparing, and contrasting the primary journal literature in order to form an overview of the topic.
Book Synopsis CAC/RS. by : Joint FAO/WHO Codex Alimentarius Commission
Download or read book CAC/RS. written by Joint FAO/WHO Codex Alimentarius Commission and published by . This book was released on 1974 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Tropical and Subtropical Fruits by : Muhammad Siddiq
Download or read book Tropical and Subtropical Fruits written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.
