Effect of oxygen and temperature on the oxidation rate during darkening of ripe olives-Reference-Cited by-同舟云学术

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Effect of oxygen and temperature on the oxidation rate during darkening of ripe olives

Published:1991-01 Issue:4 Volume:13 Page:259-271
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

García P.,Brenes M.,Garrido A.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Estudio comparativo de sistemas de conservación de aceitunas tipo negras. II. Efecto sobre las características del producto final;Brenes;Grasas y Aceites,1986

2. Contribution a l'etude du noircissement artificiel des olives vertes;Chambionnat;Cahiers de la Recherche Agronomique,1961

3. Experiments on colour fixation with iron salts;Cruess,1962

4. Biotecnología de la aceituna de mesa;Fernández,1985

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Packing black ripe olives in retortable pouches with different oxygen permeability;Food Packaging and Shelf Life;2019-06

2. Microbial ecology along the processing of Spanish olives darkened by oxidation;Food Control;2018-04

3. Optimization of Ripe Olive Processing with a Single Lye Treatment;Journal of Food Science;2017-08-10

4. Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment;Journal of Food Science;2016-10-14

5. Azeitonas de mesa no Brasil: mercado, tecnologia e aspectos legais;Ciência Rural;2015-05-05

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