Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures-Reference-Cited by-同舟云学术

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures

Published:2013-05 Issue:1 Volume:138 Page:1-8
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moreno-Baquero J.M.,Bautista-Gallego J.,Garrido-Fernández A.,López-López A.

Funder

Spanish Government

European regional development funds, ERDF

CSIC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. AESAN (Agencia Española de Seguridad Alimentaria y Nutrición). (2010). Plan to reduce the salt intake, within the Estrategia NAOS. (Last Accessed January 2011).

2. Anonymous. (1994). GBC 932/933 atomic absorption spectrophotometers. Operation Manual. Victoria, Australia.

3. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus;Arroyo Lopez;Food Microbiology,2009

4. Effect of storage process on the sugars, polyphenols, color, and microbiological changes in cracked Manzanilla-Aloreña table olives;Arroyo López;Journal of Agriculture and Food Chemistry,2007

5. Individual effects of sodium, potassium, calcium and magnesium on L. pentosus and Saccharomyces cerevisiae growth;Bautista-Gallego;Journal of Food Protection,2008

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