Fermentation brines from Spanish style green table olives processing: treatment alternatives before recycling or recovery operations-Reference-Cited by-同舟云学术

Fermentation brines from Spanish style green table olives processing: treatment alternatives before recycling or recovery operations

Published:2014-10-14 Issue:1 Volume:91 Page:131-137
ISSN:0268-2575
Container-title:Journal of Chemical Technology & Biotechnology
language:en
Short-container-title:J. Chem. Technol. Biotechnol.

Author:

Ferrer-Polonio Eva¹,Iborra-Clar Alicia¹,Mendoza-Roca José A¹,Pastor-Alcañiz Laura²

Affiliation:

1. Instituto de Seguridad Industrial, Radiofísica y Medioambiental; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain

2. DAM, Depuración de Aguas del Mediterráneo; Avda. Benjamin Franklin, 21, Parque Tecnológico 46980 Paterna (Valencia) Spain

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jctb.4550/fullpdf

Reference33 articles.

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3. Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity;Marsilio;J Sci Food Agric,1998

4. Tratamiento de salmueras de fermentación de aceitunas verdes. Consejo Superior de Investigaciones Científicas;Garrido Fernández;Aceites y Grasas,1992

5. Management of spent brines or osmotic solutions;Barranco;J Food Eng,2001

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