Antonio Garrido-Fernández

Dec 16, 2024 | mdpi.com | Antonio Garrido-Fernández

This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle by Antonio López-López *, José María Moreno-BaqueroJosé María Moreno-Baquero and Antonio Garrido-FernándezAntonio Garrido-Fernández Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain *Author to whom correspondence should be addressed.

Aug 24, 2024 | mdpi.com | Antonio López-López |José María Moreno-Baquero |Antonio Garrido-Fernández |Jose Maria

1. IntroductionIn recent decades, table olive consumption has surged due to their appealing appearance and versatile presentation options like pitting, slicing, and stuffing. Global production now reaches about three million tons annually, extending beyond Mediterranean regions [1]. The popularity of table olives is fuelled by their mass production and diverse presentation forms, with whole (plain) Manzanilla green Spanish-style olives being particularly popular for their shape, colour, and taste.

Sep 25, 2023 | mdpi.com | Antonio López-López |José María Moreno-Baquero |Antonio Garrido-Fernández |Jose Maria

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Aug 18, 2023 | ift.onlinelibrary.wiley.com | Antonio Garrido-Fernández |Belén Caballero-Guerrero |Fernando G. Fermoso |María África Fernández-Prior

1 INTRODUCTION The term “alperujo” refers to a semi-solid paste composed of vegetation water and olive pomace, which is obtained during the olive oil extraction process when the two-phase system is applied (Klen & Vodopivec, 2012). Low water activity and a pH ranging from 4.0 to 6.0 typically characterize it. Furthermore, it contains numerous organic compounds, including diverse types of bio-phenols (Alburquerque et al., 2004; Dermeche et al., 2013; El-Abbassi et al., 2012).