Daily Archives: September 26, 2015

  • International benchmark trade event Sitevi

    SITEVI is the international equipment and expertise exhibition for the vine-wine, olive, fruit-vegetable productions.

    The 27th edition of Sitevi, the international exhibition of equipment and expertise for vine-wine, olive and fruit & vegetable professionals, will be held from 24 to 26 November 2015 at Montpellier Exhibition Centre, France.Entree-Parc-Expo sitevi

    With two months to go before the show opens, Sitevi can already be qualified as a success: sales are higher than at the same period in 2013, all the major stakeholders from each sector have confirmed their attendance, and neraly all of the available space has already been booked.

    “Sitevi is today acknowledged by professionals as the international benchmark trade event. Its 2015 edition will bring further confirmation of this, once again highlighting the vitality of its three sectors,” comments Martine Dégremont, Show Director. “Buoyed along by this momentum, SITEVI can boast a true international dimension along with dynamic growth, with, the registrations of 78 first-time exhibitors so far! True to its reputation as a friendly, convivial business meeting place and a genuine solution provider for producers, the show is a savvy combination of expertise, know-how and foresight.”

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    SITEVI is the international equipment and expertise exhibition for the vine-wine, olive, fruit-vegetable productions. The 27th edition of Sitevi, the international exhibition of equipment and expertise for vine-wine, olive and fruit & vegetable professionals, will be held... 
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  • Involvement of an enzyme in the brown color of green table olives

    Researchers of the Chemistry and Pigments Biochemistry Group and Natural Antimicrobial Group, both from the Special Institute of Fats and Fat Derivative (CSIC), have demonstrated the involvement of an enzyme in the brown color of green table olives in brine.

    This coloring makes them less attractive, so disabling these molecules can prevent the formation of unwanted colors on the product to make it more palatable to the consumer, said today Fundación Descubre in a statement.

    These experts have stressed that color is one of the main parameters of quality in table olives. Specifically, the pigments responsible for the coloration are chlorophylls and carotenoids when the olive is green or yellowish green.

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    Researchers of the Chemistry and Pigments Biochemistry Group and Natural Antimicrobial Group, both from the Special Institute of Fats and Fat Derivative (CSIC), have demonstrated the involvement of an enzyme in the brown color of green table olives in brine. This coloring makes... 
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