Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation-Reference-Cited by-同舟云学术

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Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

Published:2011-10 Issue:7 Volume:28 Page:1316-1325
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bautista Gallego J.,Arroyo López F.N.,Romero Gil V.,Rodríguez Gómez F.,García García P.,Garrido Fernández A.

Funder

European Union

Spanish Government

European regional development funds

CSIC

Junta de Andalucía

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

1. Plan to Reduce the Salt Intake, within the Estrategia NAOS,2010

2. Use of molecular methods for the identification of the yeast associated with table olives;Arroyo-López;Food Microbiol.,2006

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 Microbiol.,2009

4. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures;Bautista-Gallego;Food Microbiol.,2010

5. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement;Bidlas;Int. J. Food Microbiol.,2008

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1. Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects;Food Research International;2024-09

2. Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures;Foods;2024-08-24

3. Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines;International Journal of Food Science & Technology;2024-04-22

4. Relationships between Na, K, and Ca mineral nutrients in brine and table olive flesh. Nutritional labelling implications;LWT;2023-11

5. A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content;Foods;2023-10-29

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