Influence of the type of calcium salt on the cation absorption and firmness of black ripe olives
Author:
Affiliation:
1. Instituto de la Grasa (IG‐CSIC) Building 46, Ctra. Utrera km 1 41013 Seville Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14739
Reference21 articles.
1. COI/OT/MO(2011).International Olive Council (IOC) Method for the sensory analysis of table olives. 1/Rev. 2 No 1.
2. Effects of pH and salts on the firmness of canned ripe olives;García P.;Sciences des Aliments,1994
3. Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life
4. Influence of iron redox state on black ripe olive processing
5. Bioactive substances in black ripe olives produced in Spain and the USA
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1. Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature;Journal of Food Biochemistry;2022-06-02
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