Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment-Reference-Cited by-同舟云学术

Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment

Published:2021-05-16 Issue:9 Volume:56 Page:4444-4454
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Montaño Alfredo¹^ORCID,Cortés‐Delgado Amparo¹,López‐López Antonio¹,Sánchez Antonio Higinio¹

Affiliation:

1. Food Biotechnology Department Instituto de la Grasa (CSIC) Utrera road, km 1 Seville 41013 Spain

Funder

European Regional Development Fund

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15080

Reference30 articles.

1. Quality attributes of table olives as affected by regulated deficit irrigation

2. Study of new procedures of elaboration of alkali‐treated green table olives, not fermented, preserved by heat treatments;Casado F.J.;Grasas y Aceites,2007

3. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

4. Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

5. The role of sulfur chemistry in thermal generation of aroma

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