Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar
This study aimed to evaluate and identify the microbial community attached to the surfaces of fermenter tanks used in table olive Negrinha de Freixo cultivar processing through molecular analysis and verify if the cleaning/disinfection was done correctly. Four fermentation tanks previously used in table olive processing were sampled at three different inside areas: upper, middle, and lower. Before sampling, four cleaning/disinfection methods were applied to the tanks, including (i) pressurised water; (ii) a disinfectant product used to clean bowls (Vasiloxe); (iii) 10% sodium hydroxide solution (caustic soda liquid); and (...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: F átima Martins Nuno Rodrigues Jos é Alberto Pereira Paula Baptista Elsa Ramalhosa Source Type: research
Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar
This study aimed to evaluate and identify the microbial community attached to the surfaces of fermenter tanks used in table olive Negrinha de Freixo cultivar processing through molecular analysis and verify if the cleaning/disinfection was done correctly. Four fermentation tanks previously used in table olive processing were sampled at three different inside areas: upper, middle, and lower. Before sampling, four cleaning/disinfection methods were applied to the tanks, including (i) pressurised water; (ii) a disinfectant product used to clean bowls (Vasiloxe); (iii) 10% sodium hydroxide solution (caustic soda liquid); and (...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: F átima Martins Nuno Rodrigues Jos é Alberto Pereira Paula Baptista Elsa Ramalhosa Source Type: research
Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar
This study aimed to evaluate and identify the microbial community attached to the surfaces of fermenter tanks used in table olive Negrinha de Freixo cultivar processing through molecular analysis and verify if the cleaning/disinfection was done correctly. Four fermentation tanks previously used in table olive processing were sampled at three different inside areas: upper, middle, and lower. Before sampling, four cleaning/disinfection methods were applied to the tanks, including (i) pressurised water; (ii) a disinfectant product used to clean bowls (Vasiloxe); (iii) 10% sodium hydroxide solution (caustic soda liquid); and (...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: F átima Martins Nuno Rodrigues Jos é Alberto Pereira Paula Baptista Elsa Ramalhosa Source Type: research
Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar
This study aimed to evaluate and identify the microbial community attached to the surfaces of fermenter tanks used in table olive Negrinha de Freixo cultivar processing through molecular analysis and verify if the cleaning/disinfection was done correctly. Four fermentation tanks previously used in table olive processing were sampled at three different inside areas: upper, middle, and lower. Before sampling, four cleaning/disinfection methods were applied to the tanks, including (i) pressurised water; (ii) a disinfectant product used to clean bowls (Vasiloxe); (iii) 10% sodium hydroxide solution (caustic soda liquid); and (...
Source: Food Microbiology - January 15, 2024 Category: Food Science Authors: F átima Martins Nuno Rodrigues Jos é Alberto Pereira Paula Baptista Elsa Ramalhosa Source Type: research
Mechanical Dispersion Is Associated With Ventricular Arrhythmias and Sudden Cardiac Death in Nonischemic Dilated Cardiomyopathy
Patients with nonischemic dilated cardiomyopathy (NIDCM) are at higher risk of ventricular arrhythmias (VAs) and sudden cardiac death (SCD), but the use of implantable cardioverter-defibrillators (ICDs) is not recommended in all-comers.1 Risk stratification is paramount when deciding ICD implantation in primary prevention before VAs occur. Although late gadolinium enhancement (LGE) using cardiac magnetic resonance (CMR) has been demonstrated to be strongly associated with VA during follow-up,2 CMR is not widely available for repeated assessments and myocardial substrate may vary with time. (Source: Journal of the American ...
Source: Journal of the American Society of Echocardiography - December 28, 2023 Category: Cardiology Authors: Eduard R ódenas-Alesina, Jordi Lozano-Torres, Rosa Vila-Olives, Maria Calvo-Barceló, Clara Badia-Molins, Pablo Eduardo Tobías-Castillo, Ignacio Ferreira-González, José Rodríguez-Palomares Tags: Brief Research Communication Source Type: research
Genes, Vol. 15, Pages 1: RNA Polymerases IV and V Are Involved in Olive Fruit Development
In this study, we conducted a search for the genes that putatively code for the specific subunits of RNA polymerases IV and V, as well as those corresponding to RNA polymerase II in olive trees. Based on the homology with the genes of Arabidopsis thaliana, we identified 13 genes that putatively code for the specific subunits of polymerases IV and V, and 16 genes that code for the corresponding specific subunits of polymerase II in olives. The transcriptomic analysis by RNA-Seq revealed that the expression of the RNA polymerases IV and V genes was induced during the initial stages of fruit development. Given that RNA polyme...
Source: Genes - December 19, 2023 Category: Genetics & Stem Cells Authors: Alicia Serrano Mart ín Moret Isabel Fern ández-Parras Aureliano Bombarely Francisco Luque Francisco Navarro Tags: Article Source Type: research
Chinese olive (Canarium album Rauesch.): a critical review on its nutritional value, phytochemical composition, health benefits, and practical applications
Chinese olive is a popular fruit with a long history of cultivation and consumption. As a fruit with edible, nutritional, and even medicinal value, the Chinese olive has attracted increased interest from both nutrition researchers and health-conscious consumers. Chinese olive is a rich nutrient source, including essential and non-essential amino acids, various fatty acids, organic acids, vitamins, microelements, and high-quality dietary fibers. It is also an important natural source of phytochemicals such as phenolic acids, flavonoids, phenylpropanoids, and other bioactive compounds. The nutritional and phytochemical compo...
Source: Frontiers in Pharmacology - November 29, 2023 Category: Drugs & Pharmacology Source Type: research
How the forensic multidisciplinary approach can solve a fatal dog pack attack
AbstractThe authors present the case of a 61-year-old man found dead in an agricultural plot. The first investigation of the scene revealed the corpse laid face up in a spot of partially dried blood, next to an olive tree. His face, arms, legs, and abdomen showed signs of severe contusion and laceration of dogs ’ bite wounds. Next to the victim, an olives bin had been found overturned on the ground. A multi-disciplinary approach, including crime scene analysis, autopsy findings, veterinary animals review, odontologist bite mark study, and forensic genetics DNA correlations, was performed. The present cas e is a documente...
Source: Forensic Science, Medicine, and Pathology - November 8, 2023 Category: Forensic Medicine Source Type: research
The Rising Role of Omics and Meta-Omics in Table Olive Research
Foods. 2023 Oct 15;12(20):3783. doi: 10.3390/foods12203783.ABSTRACTTable 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 organoleptic characteristics and safety of table olives, and it is influenced by various factors, including the processing methods. Traditional culture-dependent techniques capture only a fraction of table olives' intricate microbiota, prompting a shift toward culture-independent methods to address this knowledge gap. This review explores recent advances in table olive research...
Source: Genomics Proteomics ... - October 28, 2023 Category: Genetics & Stem Cells Authors: Anastasios Tsoungos Violeta Pemaj Aleksandra Slavko John Kapolos Marina Papadelli Konstantinos Papadimitriou Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
The Rising Role of Omics and Meta-Omics in Table Olive Research
Foods. 2023 Oct 15;12(20):3783. doi: 10.3390/foods12203783.ABSTRACTTable 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 organoleptic characteristics and safety of table olives, and it is influenced by various factors, including the processing methods. Traditional culture-dependent techniques capture only a fraction of table olives' intricate microbiota, prompting a shift toward culture-independent methods to address this knowledge gap. This review explores recent advances in table olive research...
Source: Genomics Proteomics ... - October 28, 2023 Category: Genetics & Stem Cells Authors: Anastasios Tsoungos Violeta Pemaj Aleksandra Slavko John Kapolos Marina Papadelli Konstantinos Papadimitriou Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
The Rising Role of Omics and Meta-Omics in Table Olive Research
Foods. 2023 Oct 15;12(20):3783. doi: 10.3390/foods12203783.ABSTRACTTable 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 organoleptic characteristics and safety of table olives, and it is influenced by various factors, including the processing methods. Traditional culture-dependent techniques capture only a fraction of table olives' intricate microbiota, prompting a shift toward culture-independent methods to address this knowledge gap. This review explores recent advances in table olive research...
Source: Genomics Proteomics ... - October 28, 2023 Category: Genetics & Stem Cells Authors: Anastasios Tsoungos Violeta Pemaj Aleksandra Slavko John Kapolos Marina Papadelli Konstantinos Papadimitriou Source Type: research
Valorization of Olea europaea and olive oil processing by-products/wastes
Adv Food Nutr Res. 2023;107:193-212. doi: 10.1016/bs.afnr.2023.07.001. Epub 2023 Aug 2.ABSTRACTOlive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their ...
Source: Advances in Food and Nutrition Research - October 28, 2023 Category: Nutrition Authors: Lorenzo Rivas-Garcia Maria D Navarro-Hortal Jose M Romero-Marquez Juan Llopis Tamara Y Forbes-Hern ández Jianbo Xiao Jose L Quiles Cristina Sanchez-Gonzalez Source Type: research
