Electronic nose application for the discrimination of sterilization treatments applied to Californian ‐style black olive varieties-Reference-Cited by-同舟云学术

Electronic nose application for the discrimination of sterilization treatments applied to Californian ‐style black olive varieties

Published:2021-10-21 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sánchez Ramiro¹,Martín‐Tornero Elísabet²^ORCID,Lozano Jesús³⁴,Fernández Antonio¹^ORCID,Arroyo Patricia³^ORCID,Meléndez Félix³,Martín‐Vertedor Daniel¹⁴^ORCID

Affiliation:

1. Technological Institute of Food and Agriculture CICYTEX‐INTAEX. Junta of Extremadura Badajoz Spain

2. Department of Agricultural and Forestry Engineering, School of Agrarian Engineering University of Extremadura Badajoz Spain

3. Industrial Engineering School University of Extremadura Badajoz Spain

4. Research Institute of Agricultural Resources (INURA) Campus Universitario Badajoz Spain

Funder

Junta de Extremadura

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11561

Reference27 articles.

1. Home ‐ International Olive Council. Available:https://www.internationaloliveoil.org/?lang=es_ES.[16 March 2021].

2. Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue

3. Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

4. Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

5. Estudio de nuevos procedimientos de elaboración de aceitunas verdes tratadas con álcali, no fermentadas, conservadas mediante tratamientos térmicos;Casado FJ;Grasas Aceites,2007

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