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	Provedor de dados BJM (1) Rev. Bras. Frutic. (1) Autor Ajouly,Tha’er (1) Al- u’datt,Muhammad (1) Al-Mahasneh,Majdi (1) Cappato,Leandro P. (1) Ferreira,Elisa H.R. (1) Gammoh,Sana (1) Mahili,Hana’a (1) Martins,Amanda M. Dias (1) Rababah,Taha M. (1) Rosenthal,Amauri (1) Mais... Palavra-chave Table olives (2) De-bittering (1) Design (1) Face-Centered Central Composite Design (1) Fermentation (1) Monascus ruber (1) Phytochemicals (1) Preservatives (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of different fermentation processes on the phytochemical properties of green table Olives Rev. Bras. Frutic. Rababah,Taha M.; Al- u’datt,Muhammad; Al-Mahasneh,Majdi; Gammoh,Sana; Mahili,Hana’a; Ajouly,Tha’er. Abstract Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants. The phytochemical results of fresh and fermented table olives showed significant decrease after fermentation process and during three months of storage. Baladi fresh table olive presented the highest phenol content (350.9mg GAE/100g) followed by Nabali, Crosodi and k18 varieties, respectively. The highest antioxidant value was found in Baladi variety (42.2%) followed by k18, Crosodi and Nabali varieties, respectively. Crosodi fresh table olive presented the highest flavonoid content (107.4 mg CE/100G), followed by k18, Nabali... Tipo: Info:eu-repo/semantics/article Palavras-chave: Table olives; Phytochemicals; Fermentation; De-bittering. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000100901 Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach BJM Cappato,Leandro P.; Martins,Amanda M. Dias; Ferreira,Elisa H.R.; Rosenthal,Amauri. ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control... Tipo: Info:eu-repo/semantics/article Palavras-chave: Preservatives; Monascus ruber; Face-Centered Central Composite Design; Design; Table olives. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112 Registros recuperados: 2 Primeira ... 1 ... Última

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