Acrylamide and phenolic compounds on both fresh and cooked olives were monitored by
HPLC/MS-MS and reversed-phase-HPLC methods along different procedures: elaboration …

Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table
olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol …

Californian-style olives elaboration can generate a carcinogenic compound known as
acrylamide. This study assesses acrylamide formation after its elaboration and cooking in …

The presence of acrylamide was investigated in different presentations of commercial black
ripe olives, a well-known sterilized alkali-treated product. The analysis was performed by …

A model system based on alkali-treated olive juice heated at 121° C for 30min was used to
screen different additives (salts, amino acids, antioxidants) for potential inhibition of …

The acrylamide content in oxidised black olives and the influence of baking treatments on
the concentrations of acrylamide and phenolic compounds were determined. Twenty …

Acrylamide, a compound identified as a probable carcinogen, is generated during the
sterilization phase employed during the processing of Californian-style green ripe olives. It is …

Acrylamide was detected in considerable amounts in black table olives. In this study,
besides black, also green and naturally black table olives were investigated for their …

Californian-style processes are widely applied to the elaboration of black ripe olives in the
table olive industry. During this procedure, a carcinogenic contaminant known as acrylamide …

To confirm the role of peptides as principal precursors of acrylamide formation in sterilized
table olives, peptides from olive water were fractionated. After their partial fractionation by …