Food is closely related to human life. With the development of the times, the human demand
for food has changed dramatically. People pay closer attention to the safety, health …

Biobased packaging pouches made of chitosan (CS), gelatin (GEL) and gallic acid (GA)
were developed to be used as active packaging (antioxidant) for olive oil. Various …

Table olives are often the result of fermentation, a process where microorganisms transform
raw materials into the final product. The microbial community can significantly impact the …

The use of selected strains of lactic acid bacteria is necessary to produce fermented table
olives with high hygiene and quality standards at the industrial level. A current tendency is …

The degradation process of virgin olive oil (VOO) is related to storage time and the type of
storage container used. The aim of this work is to explore the evolution of the VOO quality …

The aim of this research was to apply an electronic device as indirect predictive technology
to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were …

Californian-style black olives can undergo different chemical changes during the sterilization
process that can affect their sensory and phenol characteristics. Thus, these olives were …

Table olives are essential components of the Mediterranean diet. Yet, their contribution to
salt intake has prompted efforts to reformulate traditional products via safe interventions …

Table olives are one of the most widespread fermented foods in the Mediterranean area,
presenting an exponential increase in global consumption in the latest years. As a …

The short shelf life of fresh fish and the need to ensure its sanitary acceptability to
consumers pose a challenge to the distribution chain. In this scenario, it would be greatly …