采用西班牙法和卡斯泰尔韦特拉诺法脱苦的油橄榄（油橄榄属欧洲油橄榄种，品种为诺塞拉·德尔·贝利切）中酚类物质的去向 - Suppr

Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods.

作者信息

Ambra Roberto, Natella Fausta, Bello Cristiano, Lucchetti Sabrina, Forte Valentina, Pastore Gianni

机构信息

Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.

出版信息

Food Res Int. 2017 Oct;100(Pt 1):369-376. doi: 10.1016/j.foodres.2017.07.027. Epub 2017 Jul 14.

DOI:10.1016/j.foodres.2017.07.027

PMID:28873699

Abstract

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Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods.采用西班牙法和卡斯泰尔韦特拉诺法脱苦的油橄榄（油橄榄属欧洲油橄榄种，品种为诺塞拉·德尔·贝利切）中酚类物质的去向

Food Res Int. 2017 Oct;100(Pt 1):369-376. doi: 10.1016/j.foodres.2017.07.027. Epub 2017 Jul 14.

Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture.用植物乳杆菌发酵的绿色橄榄的酚类趋势和卫生质量。

Food Chem. 2015 Nov 1;186:271-6. doi: 10.1016/j.foodchem.2015.02.010. Epub 2015 Feb 9.

Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.在贝利塞诺切拉餐桌橄榄发酵过程中，氯化钠减少对乳酸菌的影响。

Food Microbiol. 2017 May;63:239-247. doi: 10.1016/j.fm.2016.12.001. Epub 2016 Dec 6.

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method.提高使用 Castelvetrano 方法生产的 Nocellara del Belice 绿橄榄的质量和安全性。

Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.评估不同条件对提高戊糖乳杆菌OM13在西班牙式餐用橄榄工业化生产中的性能的影响。

Food Microbiol. 2017 Feb;61:150-158. doi: 10.1016/j.fm.2016.08.007. Epub 2016 Sep 8.

Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects.西班牙式和自然 cv. 希俄斯岛绿橄榄在工业规模自发发酵和 12 个月贮藏过程中的比较研究：安全性、营养和质量方面。

Food Res Int. 2024 Sep;191:114710. doi: 10.1016/j.foodres.2024.114710. Epub 2024 Jun 28.

Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.测定腌制西班牙绿橄榄、加利福尼亚黑熟橄榄和希腊自然发酵橄榄中的橄榄苦苷和相关酚类物质的含量。

J Agric Food Chem. 2018 Mar 7;66(9):2121-2128. doi: 10.1021/acs.jafc.7b06025. Epub 2018 Feb 20.

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.利用选定的土著乳酸菌进行西班牙式橄榄发酵。

Food Microbiol. 2012 May;30(1):8-16. doi: 10.1016/j.fm.2011.10.005. Epub 2011 Oct 14.

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.嗜酸乳杆菌1MO用于缩短黑橄榄（品种：伊特拉纳和莱基诺）脱苦处理时间的中试规模应用。

J Agric Food Chem. 2006 May 31;54(11):3869-75. doi: 10.1021/jf053206y.

Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning.鲜曼萨尼拉油橄榄（Olea europaea pomiformis）挫伤对呼吸作用、表面颜色和酚类变化的影响：减轻褐变处理方法的开发。

J Agric Food Chem. 2011 May 25;59(10):5456-64. doi: 10.1021/jf200219u. Epub 2011 Apr 14.

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Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Lesvos Variety as a Case Study.利用 UPLC-HRMS 和 HPLC-DAD 开发分析策略，用于测定橄榄果实生物活性化合物。以莱斯沃斯品种为例的化学特征研究。

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Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices.特级初榨橄榄油和食用橄榄中的抗氧化剂：农业与加工对健康选择的关联。

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Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.不同灌溉制度下生产的油橄榄（品种：伊特拉纳）在自然发酵或接种发酵过程中多酚浓度的变化

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Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods.

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