Dehydrated black olives from unfermented and alkali treated green olives
Author:
Funder
Junta de Andalucia
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods;Ambra;International Journal of Food Science and Technology,2017
2. Quality parameters and drying kinetic of ultrasound pretreated fermented black table olives;Aydar;Latin American Applied Research,2020
3. Effect of drying process on the quality of table olives;Badaway;Middle East Journal of Applied Sciences,2020
4. Influence of alkaline treatment on structural modifications of chlorophyll pigments in NaOH-treated table olives preserved without fermentation;Berlanga-Del Pozo;Foods,2020
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2. Study of the processing of dehydrated black olives from oxidized black olives;LWT;2023-04
3. Investigation and quantification of the potential antioxidant, inflammatory, and antibacterial bioactive molecules of the extracts of Algerian black and green table olive brine;Quality Assurance and Safety of Crops & Foods;2023-01-12
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