Influence of the type of alkali on the processing of black ripe olives

Author:

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

Funder

Spanish Government

AEI

FEDER

UE

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effect of partial substitution of sodium chloride in the fermentation 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. Standard methods for the examination of water and wastewater,1998

3. Optimization of ripe olive processing with a single lye treatment;Brenes;Journal of Food Science,2017

4. Industrial implementation of black ripe olive storage under acid conditions;de Castro;Journal of Food Engineering,2007

5. Factors influencing phenolic compounds in table olives (Olea europaea L.);Charoenprasert;Journal of Agricultural and Food Chemistry,2012

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