16. Olive Fermentations

  1. Prof. Dr. H.-J. Rehm2,
  2. Dr. G. Reed3
  1. Antonio Garrido Fernández,
  2. Pedro García García,
  3. Manuel Brenes Balbuena

Published Online: 4 MAR 2008

DOI: 10.1002/9783527620920.ch16

Book Title

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Additional Information

How to Cite

Fernández, A. G., García, P. G. and Balbuena, M. B. (2008) Olive Fermentations, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch16

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster

  2. 3

    2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Sevilla, Spain

Publication History

  1. Published Online: 4 MAR 2008
  2. Published Print: 10 AUG 1995

ISBN Information

Print ISBN: 9783527283194

Online ISBN: 9783527620920

SEARCH

CHAPTER TOOLS

Get PDF (2660K)

Keywords:

  • glucoside;
  • oleuropein;
  • organoleptic;
  • consumption;
  • geographical

Summary

This chapter contains sections titled:

  • Definition

  • Historical Evolution

  • Table Olive Production

  • Characteristics and Composition of the Fresh Fruits

  • Main Varieties Used for Table Olives

  • Trade Preparations

  • Characteristics of the Major Fermentation Processes

  • Role of Lactic Acid Bacteria in Table Olive Processing

  • Microbiological Spoilage of Table Olives

  • Composition of the Final Products

  • Waste Water Management

  • Regulations

  • References

Get PDF (2660K)