Re-use of partially purified iron color fixation solutions using electro-coagulation and ozonation in ripe table olive processing and packaging-Reference-Cited by-同舟云学术

Re-use of partially purified iron color fixation solutions using electro-coagulation and ozonation in ripe table olive processing and packaging

Published:2016-07 Issue: Volume:181 Page:28-34
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Romero-Barranco Concepción,García-Serrano Pedro,García-García Pedro,Brenes-Balbuena Manuel

Funder

Spanish Government

European regional development funds, ERDF

Junta de Andalucía

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. Phenolic compounds related to the black color formed during the processing of ripe olives;Brenes-Balbuena;J. Agric. Food Chem.,1992

5. Effect of pH on the color formed by Fe-phenolic complexes in ripe olives;Brenes;J. Sci. Food Agric.,1995

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