Cel The objective of the proposed research concerns the improvement of the fermentation process of green table olives by the use of starter cultures developed by the best wild' strains, originally isolated from good quality traditional products. Additionally, the advantages of packing olives in low salinity and acidity brine as well as in olive oil with or without herbs and spices will be investigated. Moreover, mild pasteurisation conditions suitable for green olives will be determined, and will be accordingly related to the appropriate packing materials. By the proposed research the technological processes for the production of green olives will be standardized and scientifically supported. Safe products with enhanced and stable sensory characteristics will be developed, which will retain their traditional specificity. Thus, the SME proposes will be able to offer at lower cost, better quality products with improved shelf life. Dziedzina nauki engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation Program(-y) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Temat(-y) 1.1.1.-1. - Key action Food, Nutrition and Health Zaproszenie do składania wniosków Data not available System finansowania EAW - Exploratory awards Koordynator ROVIES AGRICULTURAL COOPERATIVE Wkład UE Brak danych Adres Rovies, Evia 34005 LIMNI Grecja Zobacz na mapie Koszt całkowity Brak danych Uczestnicy (1) Sortuj alfabetycznie Sortuj według wkładu UE Rozwiń wszystko Zwiń wszystko ODYSEA LTD Zjednoczone Królestwo Wkład UE Brak danych Adres 2/3 CHARTERHOUSE SQUARE ECIM 6EE LONDON Zobacz na mapie Koszt całkowity Brak danych
