Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time-Reference-Cited by-同舟云学术

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Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time

Published:2014-05-12 Issue: Volume: Page:1-7
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

de Castro Antonio,Sánchez Antonio Higinio,Beato Víctor Manuel,Casado Francisco Javier,Montaño Alfredo

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2014.913320

Reference14 articles.

1. Distribution of 14C-labelleed carbon from glucose and glutamate during anaerobic growth of Saccharomyces cerevisiae

2. Fermented Vegetables

3. Stability of Glutamic Acid and Monosodium Glutamate Under Model System Conditions: Influence of Physical and Technological Factors

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1. Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide;Beverages;2023-06-02

2. Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives;EFSA Journal;2017-07

3. Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives;Food Microbiology;2017-05

4. Fermented Vegetables;Food Engineering Series;2017

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