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Endemic goiter --- Iodine --- Iodized salt. --- Goiter, Endemic --- Prevention. --- Therapeutic use. --- prevention & control --- deficiency --- therapeutic use --- -Iodine --- -Iodized salt --- Iodinated salt --- Salt, Iodinated --- Salt, Iodized --- Iodine compounds --- Salt --- Halogens --- Goiter --- Geochemical diseases --- prevention & control. --- deficiency. --- therapeutic use. --- Prevention --- Therapeutic use --- Iodized salt

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Iodine, a key component of thyroid hormones, is considered an essential micronutrient for proper health at all life stages. Indeed, an inadequate dietary intake of iodine is responsible for several functional and developmental abnormalities. The most serious consequences of iodine deficiency include hypothyroidism, early abortion, low birth weight, preterm delivery, neurocognitive impairment, and mental retardation. On the other hand, the consequences of mild-to-moderate iodine deficiency, such as goiter, are less well understood but represent an important priority for research and public health practice. Over the last several decades, many countries across the globe have introduced mandatory salt iodization programs, which have dramatically reduced the number of iodine-deficient countries. However, despite substantial progress worldwide, mild-to-moderate deficiency is still prevalent even in many developed countries. Thus, the ongoing monitoring of the population iodine status remains crucially important, and attention may need to be paid to vulnerable life stage groups.

Humanities --- Social interaction --- iodine deficiency --- schoolchildren --- pregnancy --- iodine prophylaxis --- iodine deficiency disorders --- goiter --- hypothyroidism --- nutraceuticals --- thyroid function --- dietary supplements --- urinary iodine concentration --- iodine --- thyroid hormones --- thyroglobulin --- thyroid stimulating hormone --- preterm birth --- small for gestational age --- iodine nutrition status --- thyroid disease --- thyrotropin --- urine iodine --- epidemiologic studies --- Korean --- Republic of Moldova --- salt --- sodium --- potassium --- population --- Iodine Status --- Food Frequency Questionnaire --- iodized salt --- iodine intake --- dairy intake --- adults --- iodine status --- human milk --- lactation --- infant growth --- iodine schoolchildren --- goitre --- iodised salt --- water iodine --- iodine pregnant women --- cadmium --- myo-inositol --- seleno-L-methionine --- thyroid --- MCP-1 --- CXCL10 --- carnitine --- flavonoids --- melatonin --- omega-3 --- resveratrol --- selenium --- vitamins --- zinc --- perchlorate --- Natrium/Iodide symporter --- endocrine disruptors --- review --- drinking and Food --- Hypothyroidism

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Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives.

Technology: general issues --- table olives --- starter cultures --- GC-MC analysis --- volatile composition --- bitterness --- consumer willingness to pay --- descriptive sensory analysis --- green-olive flavor --- “Manzanilla” cultivar --- pit hardening --- regulated deficit irrigation --- panel performance --- panelist --- black ripe table olives --- sensory descriptors --- sensory profile --- fermentation --- microbiological changes --- organoleptic --- physicochemical --- Clostridium --- logistic regression --- acid-adapted strains --- predictive models --- fermented vegetables --- undefined biodiverse starters --- autochtonous cultures --- lactic acid bacteria --- Lactobacillus pentosus --- Tonda di Cagliari --- table olive --- phenolic compounds --- oleuropein --- LAB --- yeasts --- fermented food --- probiotic table olives --- non-dairy probiotics --- sodium --- potassium --- calcium --- magnesium --- iron --- phosphorus --- darkened by oxidation olives --- Miller’s protocol --- Crews’ protocol --- post-digest re-extraction --- minerals --- sea salt --- PGI --- iodized salt --- functional food --- composition --- nutritional properties --- polyphenols --- sensory analysis --- chlorophyll --- pigments --- allomerization --- alkaline treatment --- phytyl-chlorin --- phytyl-rhodin --- Bella di Cerignola --- brines --- microbiological quality --- user-friendly spreadsheet --- producers --- bioaccessibility --- mineral nutrients --- pigment composition

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• Reference Manager
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Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives.

Technology: general issues --- table olives --- starter cultures --- GC-MC analysis --- volatile composition --- bitterness --- consumer willingness to pay --- descriptive sensory analysis --- green-olive flavor --- “Manzanilla” cultivar --- pit hardening --- regulated deficit irrigation --- panel performance --- panelist --- black ripe table olives --- sensory descriptors --- sensory profile --- fermentation --- microbiological changes --- organoleptic --- physicochemical --- Clostridium --- logistic regression --- acid-adapted strains --- predictive models --- fermented vegetables --- undefined biodiverse starters --- autochtonous cultures --- lactic acid bacteria --- Lactobacillus pentosus --- Tonda di Cagliari --- table olive --- phenolic compounds --- oleuropein --- LAB --- yeasts --- fermented food --- probiotic table olives --- non-dairy probiotics --- sodium --- potassium --- calcium --- magnesium --- iron --- phosphorus --- darkened by oxidation olives --- Miller’s protocol --- Crews’ protocol --- post-digest re-extraction --- minerals --- sea salt --- PGI --- iodized salt --- functional food --- composition --- nutritional properties --- polyphenols --- sensory analysis --- chlorophyll --- pigments --- allomerization --- alkaline treatment --- phytyl-chlorin --- phytyl-rhodin --- Bella di Cerignola --- brines --- microbiological quality --- user-friendly spreadsheet --- producers --- bioaccessibility --- mineral nutrients --- pigment composition