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Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

  • Published:2001-09-19 Issue:14 Volume:81 Page:1364-1370
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

García Pedro,Brenes Manuel,Romero Concepción,Garrido Antonio

Funder

CICYT, Spain

European Community

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Phenolic compounds related to the black colour formed during the elaboration of ripe olives;Brenes;J Agric Food Chem,1992

2. Relative to the use of ferrous salts for blackening olives;Vlahov;Ann Ist Sper Elaiotec,1977

3. Use of ferrous lactate in the elaboration of ripe olives;García;Grasas Aceites,1986

4. Effect of pH on the colour formed by Fe-phenolic complexes in ripe olives;Brenes;J Sci Food Agric,1995

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1. Physical and biological fundamentals of color;Handbook on Natural Pigments in Food and Beverages;2024

2. Packing black ripe olives in retortable pouches with different oxygen permeability;Food Packaging and Shelf Life;2019-06

3. Influence of iron redox state on black ripe olive processing;Journal of the Science of Food and Agriculture;2018-04-10

4. Technologies and Trends to Improve Table Olive Quality and Safety;Frontiers in Microbiology;2018-04-04

5. Optimization of Ripe Olive Processing with a Single Lye Treatment;Journal of Food Science;2017-08-10
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