Proposal for technological adaptation of small-sized green olives to Spanish-STYLE processing

Author:

Ramírez E.,Vives Lara E.,A Valero,Rodríguez-Gómez F.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference23 articles.

1. Codex Standard for Table Olives (Codex Stan 66-1981, Rev., 2013);Codex Alimentarius,2013

2. Benefits of the use of lactic acid bacteria starter in green cracked Cypriot table olives fermentation;Anagnostopoulos;Foods,2020

3. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiology,2012

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

5. The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives;Benítez-Cabello;Food Microbiology,2020

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