Evidence map›Paper›PMID 40538950›Full record

ArticleJournal of food science and technology2025

Removing the bitterness of olives with a pilot-scale ultrasonic system and determining its effect on table olive quality.

Yasin Ozdemir, Seda Kayahan, Basri Kul, Omer Nuri Cam, Mehmet Ozkan

Abstract read
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In one paragraph

Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Yasin OzdemirAtatürk Horticultural Central Research Institute, Yalova, 77100 Türkiye.ORCID 0000-0002-5157-3074
Seda KayahanAtatürk Horticultural Central Research Institute, Yalova, 77100 Türkiye.
Basri KulBursa Uludağ University Vocational School of Technical Sciences, Bursa, 16059 Türkiye.
Omer Nuri CamBursa Uludağ University Vocational School of Technical Sciences, Bursa, 16059 Türkiye.
Mehmet OzkanTekirdağ Food Control Laboratory Directorate, Tekirdağ, 59200 Türkiye.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The naturally black table olive processing methods produce black table olives with a popular flavor. However, this method requires more than six months. For this reason, it is thought that removing the bitterness of black olives in a short time without moving away from the traditional flavor may provide added value. Ultrasound technology has the potential to quickly remove the bitterness of olives without detracting from the natural flavor. Therefore, in this work, debittering of olives was studied by a blower and thermostat integrated pilot scale ultrasound bath. Brine (5%) and black olives were placed in this bath and operated at three different (15, 25, 35

Indexed as

Integrated ultrasoundOleuropeinOlive brineOlive debitteringTexture profile

Identifiers

PMID40538950
PMCPMC12173976

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.