Química y Tecnología de Aceitunas de Mesa / Chemistry and Technology of Table Olives
Nombre/Name
Química y Tecnología de Aceitunas de Mesa / Chemistry and Technology of Table Olives
Fecha de inicio/Start Year
01/12/2003
Instituto/Institute
CSIC - Instituto de la Grasa (IG)
Departamento/Department
Dpto. de Biotecnología de Alimentos / Food Biotechnology Department
Línea de Investigación/Research Line
Biotechnology and Agri-Food processes. Fermented Vegetable Foods.
Especialización principal/Focus Area
A7. Ciencias y Tecnologías de Alimentos. A7.3 Tecnología de los alimentos
Descripción/Description
[ES] El grupo está formado por tres químicos (Brenes, García, Romero) y un bioquímico (Medina). El grupo ha investigado conjuntamente durante más de 15 años y ha colaborado con otros grupos del Instituto de la Grasa, Universidad de Sevilla, IFAPA, y centros de investigación internacionales (USA, Italia, Turquía, Perú y Argelia). La mayor parte de su actividad investigadora se ha dedicado al estudio de diferentes aspectos químicos, bioquímicos y tecnológicos relacionados con el procesado de la aceituna de mesa. Nuestro objetivo global ha sido investigar sobre los alimentos derivados de la oliva (aceituna de mesa y aceite de oliva), así como sobre los subproductos generados en estos procesos industriales. En concreto, hemos investigado intensamente sobre los compuestos polifenólicos y triterpénicos de las aceitunas, su incidencia en el procesado de estos alimentos; así como en la obtención de los mismos a partir de los subproductos, para su potencial utilización en alimentación y agricultura
[EN] The team includes three chemists (Brenes, García, Romero) and one biochemists (Medina). The team has investigated together for over 15 years and has worked with other teams of Instituto de la Grasa, University of Seville, IFAPA, and research centers in the USA, Italy, Turkey, Peru and Algeria. Most of his research activity has been focused on the study of different chemical, biochemical and technological aspects related to the processing of table olives. The team has worked on food products obtained from olives (olive oil and table olives), as well as on the by-products generated in these industrial processes. Specifically, it has investigated on the analysis of polyphenolic and triterpenic compounds in olives, their influence on olive processing, as well as their recovering from by-products. In recent years, the main topic of this team has been the study of the antimicrobial activity of these substances and the optimization of the table olive processing.
[EN] The team includes three chemists (Brenes, García, Romero) and one biochemists (Medina). The team has investigated together for over 15 years and has worked with other teams of Instituto de la Grasa, University of Seville, IFAPA, and research centers in the USA, Italy, Turkey, Peru and Algeria. Most of his research activity has been focused on the study of different chemical, biochemical and technological aspects related to the processing of table olives. The team has worked on food products obtained from olives (olive oil and table olives), as well as on the by-products generated in these industrial processes. Specifically, it has investigated on the analysis of polyphenolic and triterpenic compounds in olives, their influence on olive processing, as well as their recovering from by-products. In recent years, the main topic of this team has been the study of the antimicrobial activity of these substances and the optimization of the table olive processing.