Optimization of Ripe Olive Processing with a Single Lye Treatment
Author:
Affiliation:
1. the Food Biotechnology Dept., Inst. de la Grasa (IG-CSIC); Univ. Pablo de Olavide Campus; Building 46, Ctra. Utrera km 1 41013 Seville Spain
Funder
Spanish Government
European Union FEDER funds
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13827/fullpdf
Reference23 articles.
1. Phenolic compounds related to black color formed during the processing of ripe olives;Brenes;J Agric Food Chem,1992
2. Study of the factors affecting the neutralization rate of olive flesh during the elaboration of black olives;Brenes;Grasas y Aceites,1993a
3. Concentration in phenolic compounds change in storage brines of ripe olives;Brenes;J Food Sci,1993b
4. Ripe olives storage liquids reuse during the oxidation process;Brenes;J Food Sci,1998
5. Industrial implementation of black ripe olive storage under acid conditions;Castro;J Food Eng,2007
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