TY  - JOUR
T1  - Food Technologies for Delicious and Beautiful Polyphenols of Bitter Olives etc.
AU - Yamada, Yasuyuki 
JO  - Journal of Food Technology
VL  - 9
IS  - 6
SP  - 141
EP  - 142
PY  - 2011
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2011.141.142
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2011.141.142
KW  - Food technology
KW  -polyphenol
KW  -nutrition
KW  -olive
KW  -food industrial waste
KW  -bitter health food
AB  - Polyphenols and nutrition are useful but frequently make the foods too bitter to eat e.g., fresh olives and oriental medicines, etc. To eat fresh olives must have been treated by sodium hydroxide or 5 months fermentation. Sodium hydroxide destroys all polyphenols and makes olive oil acidity high with the result of formation of sodium salts of fatty acids i.e., soap. However, there is no way to take the natural polyphenols tasty. This is the industrial situation in the world. The sodium hydroxide destroys olive structures and kills beneficial bacteria and rapidly decays and putrefies the olives. Contrarily the food technologies make olives strong and prevent oil leak which destroys alcohol quality when olives are mixed with alcohol. Researchers show that coagulations of olives etc. with calcium and carboxylation make bitters tasty and change the colors. When these are ingested into the stomach, gastric acid discoagulates and returns them to original bioactive substances with original pharmacologic activity. Because of the bitter as only one reason, olive industry produce a vast amount of industrial waste such as oil cake and sodium hydroxide to be abandoned into Mediterranean sea. These were all overcome by the food technologies. The researchers anticipate that these food technologies have vast potencies for current and potential food industry applications and for future developments.
ER  -