Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods-Reference-Cited by-同舟云学术

Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

Published:2016-12-29 Issue:3 Volume:52 Page:662-670
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ambra Roberto¹,Lucchetti Sabrina¹,Moneta Elisabetta¹,Peparaio Marina¹,Nardo Nicoletta¹,Baiamonte Irene¹,Di Costanzo Maria Gabriella¹,Saggia Civitelli Eleonora¹,Pastore Gianni¹

Affiliation:

1. Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy

Funder

Rural Development Program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13319/fullpdf

Reference36 articles.

1. Inhibitory activity of minor polyphenolic and nonpolyphenolic constituents of olive oil against in vitro low-density lipoprotein oxidation;Andrikopoulos;Journal of Medicinal Food,2002