Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials-Reference-Cited by-同舟云学术

Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials

Published:2014-05 Issue:2 Volume:56 Page:427-431
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Abriouel Hikmate,Benomar Nabil,Gálvez Antonio,Pérez Pulido Rubén

Funder

(Instituto Andaluz de Biotecnología

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives;Abriouel;International Journal of Food Microbiology,2011

2. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives;Arroyo-López;LWT – Food Science and Technology,2008

3. Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives;Arroyo-López;Journal of Food Protection,2006

4. Role of yeasts in table olive production;Arroyo-López;International Journal of Food Microbiology,2008

5. Response of spores to high-pressure processing;Black;Comprehensive Reviews in Food Science and Food Safety,2007

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