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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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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 --- 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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The rising shortage of water resources in crop-producing regions worldwide and the need for irrigation optimisation call for sustainable water savings. The allocation of irrigation water will be an ever-increasing source of pressure because of vast agricultural demands under changing climatic conditions. Consequently, irrigation has to be closely linked with water-use efficiency with the aim of boosting productivity and improving food quality, singularly in those regions where problems of water shortages or collection and delivery are widespread. The present Special Issue (SI) showcases 19 original contributions, addressing water-use efficiency in the context of sustainable irrigation management to meet water scarcity conditions. These papers cover a wide range of subjects including (i) interaction mineral nutrition and irrigation in horticultural crops, (ii) sustainable irrigation in woody fruit crops, (iii) medicinal plants, (iv) industrial crops, and (v) other topics devoted to remote sensing techniques and crop water requirements, genotypes for drought tolerance, and agricultural management. The studies were carried out in both field and laboratory surveys, with modelling studies also being conducted, and a wide range of geographic regions are also covered. The collection of these manuscripts presented in this SI updates on and provides a relevant contribution for efficient saving water resources.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- fruit size --- Manzanilla --- olive --- regulated deficit irrigation --- water potential --- water relation --- leaf area --- Manihot esculenta --- photosynthesis --- tuber --- water status --- antioxidant capacity --- bioactive compounds --- growth --- hydroxycinnamic acids --- hydroponics --- preformed plastic mulch film --- crop water productivity --- biodegradation --- crop productivity --- spray-on mulch --- water use efficiency --- almond cultivars --- crop physiological response --- irrigation water productivity --- nut yield --- drip irrigation --- silicon --- mineral nutrients --- oxidative stress --- osmolytes --- yield --- Zea mays --- ERP --- GIS --- internet of things --- precision agriculture --- quality --- environment --- water --- software --- platform --- web application --- crop coefficient --- drought stress --- evapotranspiration --- maize --- water productivity --- Prunus dulcis --- Vairo --- water stress --- sustained deficit irrigation --- quality markers --- leaf greenness index --- root morphology --- almond quality --- sustainability --- marketability --- semiarid Mediterranean environment --- root components --- yield components --- fruit quality --- deficit irrigation --- leaf area index --- harvest index --- photosynthetic rate --- transpiration rate --- greenhouse --- in vitro culture --- apple --- cherries --- midday stem water potential --- sap flow --- stomatal conductance --- FDR probes and daily fraction of intercepted photosynthetically active radiation --- abiotic stress --- Linum album Ky. ex Boiss. --- morphological properties --- phenology --- pigments --- diversity --- root length density --- root weight density --- root-shoot relationships --- benefit-cost ratio --- nitrogen --- root growth --- tomato --- water saving --- Jerusalem artichoke --- mineral fertilization --- irrigation --- diseases --- fungi --- crop suitability --- remote sensing --- ALES-Arid --- SEBAL --- landsat --- crop-water requirements --- smart farming --- crop-production functions --- food quality --- crop physiological response to drought scenarios

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In a worldwide context of ever-growing competition for water and land, climate change, droughts and man-made water scarcity, and less-participatory water governance, agriculture faces the great challenge of producing enough food for a continually increasing population. In this line, this book provides a broad overview of innovation issues in the complex water–agriculture–food nexus, thus also relative to their interconnections and dependences. Issues refer to different spatial scales, from the field or the farm to the irrigation system or the river basin. Multidisciplinary approaches are used when analyzing the relationships between water, agriculture, and food security. The covered issues are quite diverse and include: innovation in crop evapotranspiration, crop coefficients and modeling; updates in research relative to crop water use and saving; irrigation scheduling and systems design; simulation models to support water and agricultural decisions; issues to cope with water scarcity and climate change; advances in water resource quality and sustainable uses; new tools for mapping and use of remote sensing information; and fostering a participative and inclusive governance of water for food security and population welfare. This book brings together a variety of contributions by leading international experts, professionals, and scholars in those diverse fields. It represents a major synthesis and state-of-the-art on various subjects, thus providing a valuable and updated resource for all researchers, professionals, policymakers, and post-graduate students interested in the complex world of the water–agriculture–food nexus.

hysteresis loops --- irrigation systems design --- fuzzy cognitive maps --- Standardized Precipitation Index (SPI) --- olive orchard --- Kcb from ground cover --- crop growth --- surface water pollution --- crop water use and evapotranspiration --- measures --- water–energy–food nexus --- water-agriculture-food nexus --- drought classes --- soil temperature --- pressures --- crop water requirements --- Standardized Precipitation and Evapotranspiration Index (SPEI) --- validation --- latent heat flux --- log-linear modeling --- impact --- Row crops --- dried on the vine --- reform --- Tagus River Basin --- precise land levelling --- regulated deficit irrigation --- Transfer --- relative pressure exceedance --- irrigation district --- evaporation --- Irrigation --- perturbation --- aridity effects --- economic and environmental issues --- water users’ organization --- pressurized irrigation systems --- decision support systems (DSS) --- Pampa biome --- crop yield --- reference evapotranspiration --- DPSIR --- SIMDualKc model --- semi-arid region --- wheat --- calibration --- design of irrigation systems --- Density coefficient --- simulation models --- biomass --- crop transpiration --- groundwater --- direct forcing --- Spain --- satellite observations --- maize yield --- water and salt balance --- soil water balance --- spatial variability --- persistence --- supply–demand balance model --- sustained deficit irrigation --- leaf area index --- evapotranspiration --- eddy covariance --- dry drainage system --- droughts --- Participatory Irrigation Management --- Black soil --- surface irrigation modelling --- drip and basin irrigation --- remote sensing --- crop coefficient curves --- irrigation scheduling --- unsteady flow --- root growth --- North Atlantic Oscillation (NAO) --- Sensitive Zones --- soil evaporation --- actual evapotranspiration --- agricultural intensification --- organizational analysis --- policies --- water and land management --- agriculture --- hydrant risk indicator --- evaporative fraction --- local advection --- Fiesta grapes --- Evapotranspiration --- Dual crop coefficients --- Vulnerable Zones --- salinity --- cut-off time --- soil moisture --- irrigation water governance --- nitrogen --- Andalusia --- Corn --- basal crop coefficients --- water balance --- participatory management --- beneficial water use --- soil nutrient --- water users association --- deficit irrigation --- stakeholder engagement --- new technologies --- smartphone application --- drip irrigation --- Lycopersicon esculentum Mill. --- inflow rates --- policy-making --- soil water storage depletion --- on-demand operation